Description
A rich and flavorful creamy chicken livers recipe that features tender seared livers in a luscious sauce made with butter, garlic, herbs, white wine, and cream. Perfectly balanced with fresh parsley and a hint of thyme or rosemary, this dish can be served as a hearty appetizer or main course and is ready in just 25 minutes.
Ingredients
Chicken Livers
- 500g chicken livers, cleaned and trimmed
For Cooking
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme or rosemary
- 100ml white wine or chicken stock
- 100ml heavy cream or crème fraîche
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prep the livers
Trim off any connective tissue from the chicken livers. Optionally, soak them in milk for 20 minutes to mellow the flavor and then pat dry thoroughly. - Heat the pan
Melt the butter with a drizzle of olive oil in a large skillet or frying pan over medium-high heat to prepare for searing. - Sear the livers
Add the chicken livers to the hot pan in batches to avoid overcrowding. Season with salt and pepper and cook for 1–2 minutes per side until the livers are browned on the outside but still pink inside. Remove and set aside on a plate. - Make the base
In the same pan, sauté the finely diced onion until it becomes soft and translucent. Add the minced garlic and fresh thyme or rosemary, cooking briefly until fragrant. - Deglaze
Pour in the white wine or chicken stock, scraping the bottom of the pan to release the flavorful browned bits. Allow the liquid to reduce by half to concentrate the flavors. - Add cream
Stir in the heavy cream or crème fraîche and simmer gently over low heat until the sauce thickens slightly to a creamy consistency. - Return livers
Add the seared chicken livers back into the pan. Toss to coat them evenly with the creamy sauce and cook just until heated through, being careful not to overcook. - Finish
Sprinkle with freshly chopped parsley, adjust seasoning with salt and pepper if needed, and serve immediately for the best flavor and texture.
Notes
- If desired, soaking chicken livers in milk beforehand helps to reduce bitterness and yields a smoother texture.
- Use fresh herbs like thyme or rosemary for a fragrant and earthy flavor note.
- White wine adds acidity to balance the richness, but chicken stock is a good alcohol-free alternative.
- Serve this dish with crusty bread, mashed potatoes, or over creamy polenta to complement the sauce.
- Be careful not to overcook the livers as they can become tough and grainy.
