Sauteed Chicken Livers
Indulge in the rich, rustic flavors of sautéed chicken livers with this quick and easy recipe that's perfect for a flavorful appetizer or a light meal. Tender chicken livers are coated in a seasoned flour mixture with hints of paprika, then pan-seared to golden perfection alongside caramelized onions and fragrant garlic. A splash of white wine adds depth and elegance, while a sprinkle of fresh parsley provides a burst of freshness. Ready in just 25 minutes, this savory dish pairs beautifully with crusty bread or a crisp salad, making it an effortless yet gourmet addition to your recipe collection. Perfect for liver lovers and adventurous foodies alike, this dish is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams chicken livers
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion
- 3 pieces garlic cloves
- 0.25 cup white wine (optional)
- 2 tablespoons fresh parsley leaves
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any fat or connective tissue and cut into bite-sized pieces.
In a small bowl, combine the flour, salt, black pepper, and paprika. Dredge the chicken livers lightly in the seasoned flour, shaking off any excess.
Slice the onion thinly and mince the garlic cloves. Set aside.
Heat the olive oil in a large skillet over medium heat. Once hot, add the butter and allow it to melt.
Add the sliced onion to the skillet and sauté for 3-4 minutes, stirring occasionally, until softened and lightly golden.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Push the onion and garlic mixture to one side of the skillet. Increase the heat to medium-high and carefully add the chicken livers in a single layer.
Cook the chicken livers for 2-3 minutes on each side, or until browned and cooked through but still tender inside. Avoid overcrowding the pan; cook in batches if necessary.
If using, deglaze the skillet by adding the white wine. Stir to scrape up any browned bits from the bottom of the pan and allow the liquid to reduce for 1-2 minutes.
Remove the skillet from heat and sprinkle the sauteed chicken livers with fresh parsley.
Serve immediately as an appetizer or over toasted bread for a light meal.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 1606 mg | 535% | |
| Sodium | 7627 mg | 332% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 11.7 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 172 mg | 13% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
