Sauteed Chicken Livers Orleans

Nutriscore Rating: 58/100

Delight your taste buds with the bold and comforting flavors of Sautéed Chicken Livers Orleans, a classic Creole-inspired dish that’s as rich in flavor as it is in tradition. Tender chicken livers are soaked in milk to mellow their flavor, then dredged in a perfectly seasoned flour mix infused with Creole spices and pan-seared until golden brown. A luxurious sauce of white wine, chicken stock, and aromatics like shallots, garlic, and a hint of cayenne (if desired) complements the livers, creating a perfectly balanced dish. Finished with fresh parsley and a squeeze of lemon juice for brightness, this versatile recipe can be served as an elegant appetizer or paired with rice, toast, or mashed potatoes for a hearty main course. Perfect for weeknight meals or special occasions, these sautéed chicken livers are your ticket to a savory New Orleans-style culinary adventure! Keywords: sautéed chicken livers, Creole recipe, easy chicken liver recipe, New Orleans cuisine.

Recipe Information

• Prep Time: 25 min
• Cook Time: 20 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1 pound Chicken livers
• 1 cup Milk
• 1 cup All-purpose flour
• 1 tablespoon Creole seasoning
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 small Shallot, finely minced
• 2 cloves Garlic cloves, minced
• 0.25 teaspoon Cayenne pepper (optional)
• 0.5 cup White wine
• 0.5 cup Chicken stock
• 2 tablespoons Parsley, chopped
• 1 tablespoon Lemon juice

📝 Instructions

12 steps

1. Rinse the chicken livers under cold water and trim away any connective tissue or fat. Place them in a bowl of milk and let soak for 20 minutes to mellow the flavor.

2. While the livers soak, prepare the flour mixture. In a shallow dish, combine the flour, Creole seasoning, salt, and black pepper. Mix thoroughly.

3. Drain the livers and pat them dry with paper towels. Dredge each chicken liver in the seasoned flour mixture, ensuring they are well-coated. Shake off any excess flour.

4. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. When the butter is melted and foaming, add the coated livers in a single layer, being careful not to overcrowd the pan.

5. Cook the livers for about 2-3 minutes on each side until golden brown and cooked through. Remove them from the skillet and set them aside on a plate.

6. Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the minced shallot and garlic. Sauté for 1-2 minutes until fragrant and translucent.

7. Optionally, add cayenne pepper for a touch of heat, stirring to combine.

8. Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.

9. Stir in the chicken stock and continue to simmer the sauce for another 3-4 minutes until slightly thickened.

10. Return the cooked livers to the skillet, gently stirring to coat them in the sauce. Cook for an additional 2 minutes until heated through.

11. Finish the dish by sprinkling the chopped parsley and drizzling the lemon juice over the top. Stir gently to combine.

12. Serve immediately, either as an appetizer or over rice, toast, or mashed potatoes for a heartier meal.

Nutrition Facts

1 serving (315.0g)

Calories		615
% Daily Value*
Total Fat		41.3 g	53%
	Saturated Fat	15.7 g	79%
	Polyunsaturated Fat	4.4 g
Cholesterol		397 mg	132%
Sodium		1547 mg	67%
Total Carbohydrate		33.4 g	12%
	Dietary Fiber	1.9 g	7%
	Total Sugars	5.4 g
Protein		22.0 g	44%
Vitamin D		2.1 mcg	10%
Calcium		113 mg	9%
Iron		7.6 mg	42%
Potassium		380 mg	8%

*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.

Source of Calories

Fat: 1481 cal (62.6%%)

Protein: 350 cal (14.8%%)

Carbs: 534 cal (22.6%%)