Chicken Liver and Onions

Name: Chicken Liver and Onions
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb chicken livers; 1 medium onion; 3 Tablespoon olive oil; ¾ teaspoon salt; ¼ teaspoon black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
239 kcal
Course
Main Course
Cuisine
American

Chicken Liver and Onions

Allison Stevens

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This classic protein-rich dish is full of flavor and wholesome ingredients. My recipe will convince you that chicken liver and onions can taste delicious. Follow my simple step by step instructions and tips for the best flavor.

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Ingredients

Servings

1 lb chicken livers soaked in water
1 medium onion thinly sliced in slices
3 Tablespoon olive oil
¾ teaspoon salt divided
¼ teaspoon black pepper divided

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Instructions

Soak the livers in water or milk for a couple of hours to reduce the metallic taste of the liver.
In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the thinly sliced onions. Season them with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.
Cook, stirring frequently, until the onions are well browned and caramelized, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.
In the same skillet, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Put the livers in the pan, in two batches if necessary, and cook for 2 minutes on one side. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.

Notes

The key to the best liver and onions recipe is not to overcook the livers- cook for only 2 minutes per side. Overcooking them can cause them to become dry and grainy.
If your chicken livers are frozen, defrost them fully in the fridge overnight before cooking.
Don't overcrowd your pan when cooking the livers, otherwise, they will steam rather than sear. Cook them in batches if needed.
Use the most organic, free-range, antibiotic, hormone-free chicken livers.
Be sure to soak them in water or milk for a couple of hours to reduce the metallic taste of the liver.

Nutrition Information

Show Details

Calories 239kcal (12%) Carbohydrates 3g (1%) Protein 20g (40%) Fat 16g (25%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 391mg (130%) Sodium 809mg (34%) Potassium 303mg (9%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 12563IU (251%) Vitamin C 22mg (24%) Calcium 17mg (2%) Iron 10mg (56%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 239 kcal

% Daily Value*

Calories	239kcal	12%
Carbohydrates	3g	1%
Protein	20g	40%
Fat	16g	25%
Saturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	391mg	130%
Sodium	809mg	34%
Potassium	303mg	6%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	12563IU	251%
Vitamin C	22mg	24%
Calcium	17mg	2%
Iron	10mg	56%