Prep 5 mins
Cook 10 mins
If you are reading this, then you probably like chicken livers! This recipe, however, may convert the "others", namely husbands, boyfriends, wives or girlfriends who don't. I must admit I would never have thought of this combination, but the balsamic vinegar tempers the earthy taste of the livers. These are equally good cold, served as appetizers.
- 118.29 ml flour
- 4.92 ml red chili pepper flakes
- 29.58 ml olive oil
- 453.59 g chicken liver, cleaned and cut in half
- 29.58 ml balsamic vinegar
- 56.69 g butter
- salt and pepper
- Combine the flour with the chili flakes in a resealable plastic bag.
- A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
- Repeat with remaining livers.
- Heat the oil in a large frying pan.
- Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
- Remove the livers from the frying pan.
- Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
- Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
- Add the butter, and continue to mix well.
- Return the livers to the pan, coating them with the sauce and warming them through.
- Serve, and enjoy.
Very nice recipe for chicken livers! I made it as directed but sprinkled the cooked livers with garlic salt and pepper when I removed them from the pan. I like how the balsamic and butter glazed them and the balsamic flavor was really complimentary.
Excellent chicken livers! I did add plenty garlic and sage and would maybe double the butter and balsamico next time, for more sauce.
I had some leftover liver after making cat food today and came upon this recipe. Mmmm, it was so good. I could barely tell it was liver. The sauce was delicious. I can't wait to make this again.