Chicken Liver Saute
A savory chicken liver sauté with onions, seasoned with paprika and coated in flour, finished with a splash of cream sherry—rich, flavorful, perfect for an elegant meal.
Ingredients
Instructions
- Cut each chicken liver in half.
- Put flour, salt, pepper, paprika, and livers in a plastic bag and shake to coat.
- Slice the Spanish onions thinly.
- In a skillet, melt butter over medium heat.
- Add the coated livers and cook until browned on all sides, about 5-7 minutes.
- Remove livers from the skillet and set aside.
- In the same skillet, add sliced onions and cook until translucent, about 5 minutes.
- Pour in the cream sherry and water, scraping any browned bits from the bottom of the pan.
- Return the livers to the skillet, simmer for an additional 5 minutes until heated through.
- Serve hot with the onion sauce spooned over the top.
Tips & Substitutions
For a richer flavor, consider adding a splash of balsamic vinegar when sautéing the onions. If you don't have cream sherry, dry white wine can be a good substitute, but reduce it slightly to avoid overwhelming the dish. For a gluten-free option, you can use cornstarch instead of flour to coat the livers.
Serving Suggestions
Serve the chicken liver sauté over a bed of creamy polenta or mashed potatoes to soak up the delicious sauce. It pairs beautifully with a fresh salad like Block'S Chicken Salad or some crusty bread for a complete meal. A light white wine would complement the dish nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken livers and sauce in a skillet over low heat, stirring occasionally until heated through. Avoid high heat to prevent drying out the livers.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Liver Saute contains roughly 726 calories, with 8g protein, 33g carbohydrates, and 69g fat. It is an excellent source of vitamin A (137% of the Daily Value), dietary fiber (64% of the Daily Value), and iron (60% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1834mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken livers for this recipe?
Yes, you can use frozen chicken livers, but be sure to thaw them completely and pat them dry before coating and cooking. This ensures they brown properly and the coating adheres well.
What can I serve with chicken liver sauté?
Chicken liver sauté goes well with a variety of sides. Consider serving it with roasted vegetables, a fresh salad, or creamy polenta. These pairings help balance the rich flavors of the dish.
How do I know when the chicken livers are cooked properly?
Chicken livers are done when they are browned on the outside but still slightly pink in the center. Overcooking can make them tough, so keep an eye on them while cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).