Description
This savory delight of creamy chicken livers is rich and comforting, perfect for a quick yet indulgent meal.
Ingredients
Scale
- 1 lb chicken livers, trimmed and cleaned
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Start by ensuring your chicken livers are clean and dry; pat them down with paper towels after trimming. Season the livers lightly with salt and black pepper to bring out their natural flavors.
- In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the chicken livers. Sear each side for about 1–2 minutes until they are browned on the outside and remain pink on the inside for maximum tenderness. Set them aside for later.
- Using the same skillet, add the chopped onion. Cook until translucent, about 3–4 minutes. Add the minced garlic, paprika, and thyme. Stir continuously for about 1 minute until the mixture is fragrant, releasing the spices’ full aroma.
- Pour in the chicken broth, and gently scrape the bottom of the skillet with a wooden spoon to lift any flavor-packed browned bits. Once everything is well combined, reduce the heat to low and slowly incorporate the heavy cream. Allow the sauce to simmer until it slightly thickens, stirring occasionally.
- Return the seared chicken livers to the skillet, bathe them in the creamy sauce, and simmer for an additional 2–3 minutes to heat through and infuse with flavor. Add a sprinkle of fresh parsley before serving to brighten up the dish.
Notes
To clean chicken livers, trim off any fat or tough connective tissue. Don’t overcrowd the pan when searing the livers, as this could lead to steaming rather than browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 350 mg
- Protein: 19 g