Description
This creamy chicken livers recipe features tender, pan-seared chicken livers cooked in a rich sauce made from butter, olive oil, onion, garlic, fresh herbs, white wine or chicken stock, and finished with heavy cream or crème fraîche. The dish is elegantly flavored, creamy, and perfect for a savory appetizer or main course served immediately with a sprinkle of fresh parsley.
Ingredients
Scale
Chicken Livers
- 500g chicken livers, cleaned and trimmed
Cooking Fats
- 2 tablespoons butter
- 1 teaspoon olive oil
Aromatics and Herbs
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme or rosemary, chopped
Liquids
- 1/2 cup white wine or chicken stock
- 1/3 cup heavy cream or crème fraîche
Seasoning and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the livers: Trim off any connective tissue from the chicken livers. Optionally, soak them in milk for 20 minutes to mellow the flavor, then pat dry thoroughly.
- Melt fats: In a large skillet, melt the butter with a drizzle of olive oil over medium-high heat to create a rich cooking fat base.
- Cook livers: Add the chicken livers in batches to the pan. Season them with salt and black pepper, then cook for 1 to 2 minutes on each side until they are browned on the outside but still pink in the center. Remove the livers from the pan and set aside.
- Sauté aromatics: In the same pan, add the finely diced onion and cook until softened and translucent. Add minced garlic and fresh herbs (thyme or rosemary), stirring to release their flavors.
- Deglaze the pan: Pour in the white wine or chicken stock, scraping up any browned bits stuck to the pan. Allow the liquid to reduce by half, concentrating the flavors.
- Create the creamy sauce: Stir in the heavy cream or crème fraîche, then simmer gently until the sauce thickens slightly into a rich, velvety consistency.
- Reintroduce the livers: Return the cooked chicken livers to the pan, tossing them carefully in the creamy sauce. Cook just until heated through to prevent overcooking.
- Finish and serve: Sprinkle the dish with freshly chopped parsley. Adjust the seasoning with additional salt and pepper as needed, then serve immediately for the best flavor and texture.
Notes
- Soaking chicken livers in milk helps reduce bitterness and makes the flavor milder.
- Cooking the livers quickly to keep the inside slightly pink ensures tenderness and prevents toughness.
- You can substitute crème fraîche with sour cream if desired, but add it off heat to prevent curdling.
- Serve this dish with crusty bread, mashed potatoes, or a fresh green salad for a complete meal.
- For a dairy-free option, swap butter and cream with olive oil and coconut cream, respectively.