Fried chicken liver with onions and herbs
Enjoy the rich, iron-packed flavor of chicken livers fried with caramelized onions and fragrant herbs.
Instructions
- 1
- 2
- 3
Prep the Chicken Livers
- Season the chicken livers with salt, pepper, and paprika (optional). Lightly coat them with all-purpose flour.
- Prep the Chicken Livers
- Season the chicken livers with salt, pepper, and paprika (optional). Lightly coat them with all-purpose flour.
- Fry the Chicken Livers
- In a skillet, heat the vegetable oil over medium heat. Add the chicken livers and cook until golden brown.
- Sauté the Onions
- Remove the chicken livers and set aside. In the same skillet, add butter and sauté the onions until caramelized.
- Combine and Serve
- Add the garlic to the onions and sauté for another minute.
- Return the chicken livers to the skillet, sprinkle with fresh thyme, parsley, and cook for another minute.
- Serve hot, garnished with additional fresh herbs if desired.
Recipe notes
- Chicken livers should be cooked to the desired doneness but no longer than necessary, as they can become tough if overcooked.
- Be careful when cooking livers as they may splatter; use a splatter screen if needed.
- Serve over mashed potatoes or alongside a crisp salad for a balanced meal.
Ingredients
Scaled from 1 serving
Measurement system
- 125 g chicken liver, cleaned and trimmed
- ½ large onion, sliced into rings
- 1 tablespoon all-purpose flour
- ⅛ teaspoon salt
- 1/16 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- ½ clove garlic, minced
- ¼ tablespoon butter
- ¼ teaspoon fresh thyme leaves
- 1 teaspoon fresh parsley, chopped
- ⅛ teaspoon paprika (optional)