Sautéed Livers with Onions
This incredibly quick and flavorful dish features tender, pan-seared chicken livers and sweet caramelized onions, all brought together with a tangy balsamic glaze.
For 2 servings
Prepare the chicken livers: Rinse the livers under cold water, then carefully trim away any green spots, connective tissue, or excess fat. Pat them thoroughly dry with paper towels; this is crucial for a good sear.
Sauté the onions: Heat 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 5-7 minutes until they are soft, translucent, and just beginning to turn golden.
Add garlic: Push the softened onions to one side of the pan. Add the minced garlic to the empty side and cook for about 30 seconds until fragrant. Stir the garlic into the onions.
Sear the livers: Increase the heat to medium-high. Add the remaining 1 tablespoon of olive oil to the pan. Place the dried chicken livers in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Season generously with salt and freshly ground black pepper.
Cook the livers: Sear the livers for 2-3 minutes without moving them, until a deep golden-brown crust forms. Flip each liver and sear for another 2-3 minutes on the other side. The livers should be nicely browned on the outside but still slightly pink and tender in the center.
Deglaze and finish: Pour the balsamic vinegar into the pan. Stir well, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. Cook for 30 seconds to 1 minute until the vinegar slightly reduces and coats the livers and onions.
Serve: Remove the pan from the heat. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley and serve immediately with crusty bread, mashed potatoes, or a simple green salad.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Patting Livers Dry: This is the most important step for a good sear. Excess moisture will steam the livers instead of browning them, resulting in a less desirable texture.
- 2Don't Overcrowd the Pan: Cook the livers in batches if your pan isn't large enough to accommodate them in a single layer. Overcrowding lowers the pan's temperature and prevents proper searing.
- 3Avoid Overcooking: Chicken livers cook very quickly. Overcooked livers become tough and grainy. Aim for a slight pinkness in the center for the best texture and flavor.
- 4Serve Immediately: This dish is best enjoyed fresh off the stove. The livers can become less tender if left to sit for too long.
Adapt it for your goals.
Herbaceous Boost
Add 1 teaspoon of fresh thyme or rosemary leaves along with the garlic for an extra layer of aromatic flavor.
Creamy FinishCreamy Finish
After adding the balsamic vinegar, stir in 2-3 tablespoons of heavy cream or crème fraîche for a richer, more luxurious sauce.
Spicy KickSpicy Kick
Introduce a pinch of red pepper flakes with the garlic to add a subtle warmth and heat to the dish.
Why this is on our healthy list.
Rich in Iron
Chicken livers are an excellent source of heme iron, which is highly bioavailable and crucial for preventing iron-deficiency anemia and supporting energy levels.
Excellent Source of Vitamin A
Packed with Vitamin A, chicken livers support healthy vision, immune function, and skin health.
High in Protein
A great source of complete protein, essential for muscle repair, growth, and overall bodily functions, making it a satisfying and nutritious meal.
Frequently asked questions
Rinse them under cold water, then carefully trim away any green spots (which can be bitter), connective tissue, or visible fat. Pat them very dry with paper towels before cooking to ensure a good sear.
