Description
This Creamy Chicken Livers recipe features tender chicken livers cooked to perfection in a rich and velvety cream sauce. Sautéed with onions, garlic, and aromatic spices, the livers are deglazed with white wine or chicken broth and finished with heavy cream for a luscious texture. Garnished with fresh parsley, this dish offers a flavorful, nutrient-dense main course perfect for those seeking a gourmet yet simple meal.
Ingredients
Scale
Chicken Livers and Seasonings
- 1 pound chicken livers (trimmed and cleaned)
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Cooking Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
Aromatics and Liquids
- 1 medium onion (thinly sliced)
- 2 cloves garlic (minced)
- ¼ cup white wine or chicken broth
- ½ cup heavy cream
Instructions
- Prepare the Chicken Livers: Rinse the chicken livers under cold water and pat them dry with paper towels. Trim away any connective tissue to ensure tenderness and proper cooking.
- Sauté Onions: In a large skillet, heat butter and olive oil together over medium heat. Add the thinly sliced onions and cook for 5 to 7 minutes until they become soft and lightly golden, enhancing their natural sweetness.
- Add Garlic and Spices: Stir in the minced garlic, dried thyme, and paprika. Cook for an additional minute to release their aromas without burning the garlic.
- Sear the Chicken Livers: Arrange the chicken livers in a single layer in the skillet. Sear them on each side for 2 to 3 minutes until they develop a rich brown crust but remain slightly pink inside, which keeps them tender.
- Deglaze the Pan: Pour in the white wine or chicken broth, using a wooden spoon to scrape up any browned bits stuck to the skillet bottom. This adds depth to the sauce’s flavor.
- Add Cream and Simmer: Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 4 to 5 minutes until the sauce thickens slightly and the livers are fully cooked but remain tender and creamy.
- Season and Garnish: Season the dish with salt and freshly ground black pepper to taste. Sprinkle with chopped fresh parsley for a burst of color and fresh flavor. Serve immediately while warm.
Notes
- Do not overcook chicken livers as they can become dry and grainy; aim for tender and slightly pink centers.
- Serve alongside rice, mashed potatoes, or crusty bread to enjoy the creamy sauce fully.
- For extra richness and complexity, stir in a teaspoon of Dijon mustard or a splash of brandy along with the cream.
