Sauteed Chicken Livers

Submitted by Manami

"Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)"

 

• Ready In: 25mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 lb chicken liver, cut in half & washed & patted dry
• 3 tablespoons butter or 3 tablespoons margarine
• 1⁄2 lb fresh mushrooms, sliced thin
• 3⁄4 cup onion, thinly sliced
• 1⁄4 cup celery, finely chopped (optional)
• 1⁄8 cup flour
• 3 tablespoons flour
• 1 1 cup vegetable broth or 1 cup beef broth
• 1⁄2 teaspoon salt
• fresh coarse ground black pepper, to taste
• 1⁄2 cup sherry wine, good quality
• 2 teaspoons fresh parsley, chopped
• 1⁄2 teaspoon Worcestershire sauce
• chopped fresh parsley leaves, garnish
• cooked bacon (crispy & crumbled)
• basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

directions

1. Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
2. Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
3. Remove livers, and drain on paper towels, reserving drippings in skillet.
4. Add other tablespoon butter, if necessary.
5. Saute mushrooms, onions and celery in drippings until golden brown.
6. Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
7. Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
8. Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
9. Reduce heat to a simmer and cook for 5 minutes, stirring often.
10. Add chicken livers, simmer 3-5 additional minutes.
11. Serve over fluffy white rice (sprinkled with bacon) or.
12. Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
13. Buttered broad noodles with peas*.
14. *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).

Reviews

[meberenwick]

Delicious! Didn’t have mushrooms, but it was great. My adult children loved it too!

 

[Tina S.]

I bought chicken livers and just planned to poach them in heavily seasoned broth, but decided I wanted to saute them instead. Went to Google and found your recipe and just happened to have every ingredient. All I can say is wow, very good. I didn't follow the measurements exactly, only because I have made similar things through the years, but I am sure it was close. Thank you so much, turned my lazy boring original idea into an amazing dish. I served with plain white rice as I didn't feel it needed anything else. My next try I plan to add Bell pepper to the recipe just so I feel like I am getting enough veggies.

 

[tti01]

Absolutely delicious!!! i made this pretty much the same way, except i had to add more butter, plus i added some garlic and cilantro. DH absolutely loved this. on a scale of 1 to 10, he usually gives most of my recipes an 8, but this actually got a 9 out of him. and if you knew how reserved he was, you would realize what a great rating and complement this actually is. kudos to whoever created this!

 

[vaughn64]

This is a WONDERFUL recipe! Great gravy (as BarbryT states) and the flavor just gets better if reheat second day. It's been a while since I made these (I looked for the recipe again as I have a "hankering" for chicken livers tonight) but I seem to recall that I needed to add more butter than what recipe calls for. I served with mashed potatoes as this is what my DH requested! Thanks very much for posting this recipe!

 

[BarbryT]

Delightful. This is the best gravy for chicken livers I ever have had (much less made). And the livers themselves are perfect. I am delighted I tried this; it is entirely delicious.