Chicken Livers Creole
Sautéed chicken livers in a bright Creole sauce with tomatoes, peppers, and a hint of mustard—rich, flavorful, and perfect for a quick weeknight dinner.
Ingredients
- 1 tsp. vegetable oil
- 1 1/2 lb. chicken livers ⓘ
- 1 medium onion, chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 2 medium-size green peppers, seeded and sliced
- 1 Tbsp. all-purpose flour ⓘ
- 1 c. chopped tomato ⓘ
- 1/4 tsp. dried whole sage ⓘ
- 1 c. water ⓘ
- 1 Tbsp. minced fresh celery leaves ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1 tsp. Dijon mustard ⓘ
- 1/2 tsp. chicken bouillon granules ⓘ
Instructions
- Coat a large skillet with vegetable cooking spray.
- Add 1 tsp. vegetable oil and heat over medium-high until hot.
- Add 1 1/2 lb. chicken livers and cook 2–3 minutes or until browned, stirring well.
- Transfer livers to a bowl with a slotted spoon.
- Cook 1 medium chopped onion, 1 stalk chopped celery, and 2 sliced green peppers in the skillet over medium-low until softened, stirring often.
- Stir in 1 Tbsp. all-purpose flour and cook 3 minutes, stirring constantly, until thickened and bubbly.
- Add the browned livers back to the skillet, then stir in 1 cup chopped tomato, 1/4 tsp. dried whole sage, 1 cup water, 1 Tbsp. minced fresh celery leaves, 1 tsp. Worcestershire sauce, 1 tsp. Dijon mustard, and 1/2 tsp. chicken bouillon granules.
- Cook until the sauce is thoroughly heated and the livers are fully cooked.
- Serve the dish over hot cooked regular rice.
Tips & Substitutions
For enhanced flavor, consider marinating the chicken livers in a mix of Worcestershire sauce and Dijon mustard for 30 minutes before cooking. If you want to reduce fat, use a non-stick skillet without oil or substitute with chicken broth. Fresh herbs like parsley can replace celery leaves for a different flavor profile. Adjust the heat level by adding cayenne pepper or hot sauce if desired.
Serving Suggestions
Serve the Chicken Livers Creole over a bed of hot cooked rice for a hearty meal. This dish pairs well with a side of sautéed greens or a crisp salad to balance the richness. For a complete dinner, consider serving with crusty bread to soak up the sauce. If you're looking for more delicious options, browse more American recipes for inspiration.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat, stirring occasionally, until heated through. Alternatively, use the microwave in short intervals, stirring in between, to prevent drying out. If the sauce thickens, add a splash of water to loosen it.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Livers Creole contains roughly 201 calories, with 5g protein, 40g carbohydrates, and 2g fat. It is an excellent source of vitamin C (77% of the Daily Value), and a good source of iron and vitamin A.
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, frozen chicken livers can be used, but they should be thoroughly thawed in the refrigerator before cooking. Pat them dry with paper towels to remove excess moisture, which can help achieve a better browning when sautéed.
What can I substitute for chicken bouillon granules?
If you don't have chicken bouillon granules, you can use chicken broth instead. Replace the water in the recipe with an equal amount of broth for added flavor. Alternatively, vegetable broth works well for a lighter option.
Can I make this dish ahead of time?
Yes, you can prepare the Chicken Livers Creole ahead of time. Cook the dish as directed, let it cool, then store it in the refrigerator. Reheat gently before serving. Flavors will deepen, making it even tastier!
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).