Chicken livers with onions is one of those dishes that can evoke strong memories, whether it’s a comforting family meal or a culinary adventure trying something new. I vividly remember the first time I savored this dish—it was an explosion of flavor complemented by the sweetness of caramelized onions. This recipe combines the rich, distinctive taste of chicken livers with sautéed onions, creating a delightful dish that might just become a regular feature on your table.
Why you’ll love this dish
This recipe ticks several boxes: it’s quick to make, budget-friendly, and packed with flavor. If you’re looking for a dish that can impress guests or simply create a hearty meal on a busy weeknight, chicken livers with onions are perfect. They’re rich in nutrients, making them an excellent source of protein and iron—ideal for anyone looking to eat healthily. Plus, the combination of crispy, seasoned livers and sweet, golden-brown onions is undeniably comforting.
"This dish reminded me of home cooking. The livers were tender, and the onions added a perfect sweetness. It’s a definite keeper!" – Satisfied Home Cook
Step-by-step overview
Making chicken livers with onions might seem intimidating, but the process is straightforward and rewarding. First, you’ll soak the livers in milk for 30 minutes to enhance their tenderness and flavor. While they soak, you’ll prepare your flour mixture for dredging, then sauté the onions until they’re beautifully caramelized. Finally, the livers are lightly floured and cooked until golden, reintroducing the onions for a quick toss before serving.
What you’ll need
For this mouthwatering dish, gather the following ingredients:
- 1 lb chicken livers, cleaned and trimmed
- 1 cup milk (for soaking)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 large onion, sliced
- 3 tablespoons butter
- 2 tablespoons oil or bacon grease
If you prefer a gluten-free option, you can substitute the all-purpose flour with gluten-free flour or cornstarch, which will give a similar crispy texture.
