Mom's Chicken Livers

READY IN: 40mins
Recipe by StaciJane

We always had this on Thanksgiving when I was a kid so now I make it as well.

Top Review by BettyBoop330

If you like chicken livers, you'll love this dish! I had bought chicken livers without having a recipe in mind, and found this one, to my delight. It smelled wonderful while cooking, and tasted even better. The only thing I varied was amounts of certain ingredients, according to what I had on hand; however, I did not have Marsala wine and used a sweet fortified wine in its place. The recipe did not mention when to add the balsamic vinegar, so I added it to the wine and stock. I had plenty of lovely broth which I did not thicken, just served as it was. (And, since I was at home and not at a formal dinner, I drank the last bits from my bowl - it was that good. Thanks StaciJane!

Ingredients Nutrition


  1. Slice the mushrooms and onion and chop the bacon.
  2. Heat the oil and butter in a skillet.
  3. Add the bacon, onion and garlic and cook until onion is tender.
  4. Add the mushrooms and cook until browned.
  5. While the bacon, onion and mushrooms are cooking clean the chicken livers and chop into small pieces.
  6. Add the chicken livers.
  7. After the chicken livers have had time to cook and get brown add the wine, balsamic vinegar and stock.
  8. Simmer, uncovered until the livers are done.
  9. Serve alone or with with egg noodles.

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