This old fashioned chicken liver and onions recipe is quick to make and so flavorful! With just 5 simple ingredients and 30 minutes, you can have a nutrient-dense dish ready to serve.
Ingredients
2 tablespoons unsalted butter
2 tablespoons avocado oil
1 pound chicken livers cut into 1" pieces
2 yellow onions sliced into half-moons or quarter-moons
3 garlic cloves minced
1 teaspoon sea salt
¼ teaspoon black pepper
Instructions
Saute: In a large skillet over medium-low heat, melt 2 tablespoons of butter and avocado oil. When the butter and oil is heated, add sliced onions and cook until caramelized, approximately 10-15 minutes, stirring frequently.
Cut: While the onions are caramelizing, rinse the chicken livers under cold running water and pat them dry with a paper towel. Cut them into thin pieces.
Cook: Move the onions to the edge of the skillet and melt the remaining butter. Add the chicken livers to the center of the skillet and cook, stirring occasionally, for about 5 minutes or until cooked through.
Season: Add minced garlic, salt, and black pepper and stir to combine. Cook until garlic becomes fragrant (approximately 2 minutes), then remove from heat and serve immediately.
Notes
Storage: Store leftover livers and onions in an airtight container and store in the refrigerator for up to 3-4 days.
To reheat, transfer the desired amount to a small skillet and reheat over medium-heat. Add a splash of water or broth to loosen it a little and add moisture.
Helpful Tips:
Clean chicken livers. Though I generally don't wash chicken meat (because that just spreads the germs throughout the sink), I do try to clean liver well. Rinse it in a colander under running cold water, pat it dry with a paper towel, and remove any stringy, connective tissue attached to the livers.
Caramelize onions. Take your time to caramelize the onions. Stir them regularly but not frequently to allow them to have direct exposure to heat.
Don't overcook the livers. Chicken livers cook quickly. In fact, most of the cooking time will be spent on the onions. So be mindful not to overcook them. After adding the chicken livers, cook them just until they are no longer angry pink (subtle pink is good).
Don't burn the garlic. I prefer to add garlic at the very end and saute it just until fragrant to prevent it from burning. Stir well to evenly distribute and allow them to meld together.
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