Sautéed Chicken Livers with Onions

Sautéed Chicken Livers with Onions

Tender chicken livers are quickly sautéed in olive oil and topped with sweet, caramelized onions. This simple recipe highlights their rich flavor while keeping them perfectly tender.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 212kcal

Author Vered DeLeeuw

Ingredients

1 large onion
1 pound fresh chicken livers
2 tablespoons olive oil
1 teaspoon Diamond Crystal kosher salt divided; or ½ teaspoon (divided) of any other salt, including Morton kosher salt
¼ teaspoon black pepper

Instructions

Peel and slice the onion. Separate the slices into rings.
1 large onion
Pat the livers dry with paper towels, cut them in half, and trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.
1 pound fresh chicken livers
Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions and sprinkle them with half the kosher salt. Sauté the onions, stirring often, until golden brown, about 10 minutes.
2 tablespoons olive oil, 1 teaspoon Diamond Crystal kosher salt
Remove the onions to a plate and cover to keep them warm, or place them in the oven on the "keep warm" setting.
Add the cleaned livers to the same skillet. Sprinkle them with the remaining kosher salt and ¼ teaspoon of black pepper.
¼ teaspoon black pepper
Cook the livers over medium heat until browned but slightly pink in the middle, about 3 minutes per side. (See the Notes section below.)
Divide the cooked livers between plates, top them with the onions, and serve.

Video

Notes

Seasonings, especially salt, are guidelines. Adjust to taste.
If added to a too-hot pan, the livers will splatter and even burst. So make sure to use medium heat and don't wait too long before adding them to the pan.
There's no need to rinse the livers, soak them in milk, or coat them in flour.
The USDA recommends cooking poultry's internal organs to an internal temperature of 165°F.
You can add more spices if you wish, such as ½ teaspoon of garlic powder, ½ teaspoon of paprika, and ¼ teaspoon of cumin.
You can keep the leftovers in an airtight container in the fridge. Since they are still pink in the middle after I cook them, I don't like to keep them for longer than a day. I reheat them in the microwave, covered, or mash them cold with softened butter to make a quick pâté.
I don't recommend freezing the leftovers. Their flavor and texture will be off after thawing.

Nutrition