📝 About This Recipe
Elevate a humble classic with this sophisticated take on poultry offal, featuring tender chicken livers seared to a buttery perfection. Unlike the often-maligned beef version, chicken livers offer a delicate, sweet creaminess that pairs beautifully with the deep, jammy richness of balsamic-glazed onions. This dish is a nutrient-dense powerhouse that balances earthy minerals with bright acidity and fresh herbs, making it a true gourmet experience for the adventurous palate.
🥗 Ingredients
The Poultry
- 1 pound Fresh chicken livers (cleaned, trimmed of connective tissue, and patted very dry)
- 1 cup Whole milk (for soaking to mellow the flavor)
The Aromatics and Onions
- 2 large Yellow onions (halved and thinly sliced into half-moons)
- 4 tablespoons Unsalted butter (divided into two portions)
- 2 tablespoons Extra virgin olive oil (divided)
- 3 pieces Garlic cloves (minced)
- 2 teaspoons Fresh thyme (leaves stripped from the stem)
The Dredge and Glaze
- 1/2 cup All-purpose flour (for coating)
- 1 teaspoon Smoked paprika (adds a subtle depth)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Balsamic vinegar (high quality)
- 1/4 cup Chicken stock (to deglaze the pan)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Place the cleaned chicken livers in a medium bowl and cover with the milk. Let them soak for at least 15-20 minutes; this removes any residual bitterness and ensures a mild, creamy flavor.
-
2
While the livers soak, heat a large heavy-bottomed skillet or cast-iron pan over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil.
-
3
Add the sliced onions to the skillet with a pinch of salt. Cook, stirring occasionally, for about 12-15 minutes until they are soft, golden brown, and caramelized.
-
4
Stir in the minced garlic and fresh thyme. Cook for another 2 minutes until the garlic is fragrant, then drizzle in the balsamic vinegar. Stir to coat the onions and cook until the vinegar has reduced to a sticky glaze. Remove onions from the pan and set aside on a warm plate.
-
5
Drain the chicken livers from the milk and pat them thoroughly dry with paper towels. This is crucial for achieving a good sear rather than steaming them.
-
6
In a shallow dish, whisk together the flour, smoked paprika, kosher salt, and cracked black pepper.
-
7
Dredge each liver in the seasoned flour, shaking off any excess. You want a very thin, even coating.
-
8
Wipe out the skillet used for the onions and return it to medium-high heat. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil.
-
9
Once the butter is foaming and hot, add the livers in a single layer. Do not crowd the pan; work in batches if necessary.
-
10
Sear the livers for 2-3 minutes per side. They should develop a crisp, brown crust while remaining slightly pink and tender in the center (medium-rare to medium).
-
11
Pour the chicken stock into the pan to deglaze, scraping up any browned bits (fond) from the bottom. Let it simmer for 1 minute to create a light jus.
-
12
Return the caramelized onions to the pan, tossing gently with the livers and the pan sauce for 30 seconds to reheat everything together.
-
13
Remove from heat immediately. Garnish generously with fresh parsley and an extra crack of black pepper.
💡 Chef's Tips
Soaking the livers in milk or buttermilk is the 'secret' step that removes the metallic tang often associated with offal. Avoid overcooking at all costs; overcooked liver becomes grainy and tough—aim for a blush of pink inside. Always pat the livers dry after soaking; moisture is the enemy of a crispy, golden-brown crust. If you prefer a thicker gravy, whisk a teaspoon of the leftover dredging flour into the chicken stock before deglazing. Use a high-quality balsamic vinegar for the onions to ensure a sweet, syrupy finish rather than a harsh acidic one.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes to soak up the balsamic pan juices. Pair with a crisp, peppery arugula salad dressed in a simple lemon vinaigrette to cut through the richness. A side of sautéed green beans with toasted almonds provides a lovely textural contrast. For a drink pairing, choose a medium-bodied red wine like a Pinot Noir or a dry, earthy Hard Cider. Serve on thick slices of toasted sourdough or brioche for a rustic, open-faced sandwich style.