📝 About This Recipe
This classic bistro-style dish elevates humble poultry offal into a sophisticated, iron-rich masterpiece. The secret lies in the contrast between the mineral richness of the livers and the deep, jammy sweetness of slow-cooked yellow onions. Finished with a splash of aged balsamic and fresh herbs, it offers a luxurious texture that is both rustic and refined.
🥗 Ingredients
The Poultry
- 1 lb Fresh chicken livers (cleaned, trimmed of connective tissue, and patted dry)
- 1 cup Whole milk (for soaking to mellow the flavor)
The Aromatics
- 2 large Yellow onions (thinly sliced into half-moons)
- 3 pieces Garlic cloves (minced)
- 2 teaspoons Fresh thyme (leaves stripped from the stem)
For the Pan and Sauté
- 3 tablespoons Unsalted butter (divided)
- 2 tablespoons Extra virgin olive oil
- 1/2 cup All-purpose flour (for dredging)
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
Deglazing and Finishing
- 1/4 cup Dry sherry or white wine (optional but recommended)
- 1 tablespoon Balsamic vinegar (aged or high-quality)
- 2 tablespoons Fresh Italian parsley (finely chopped)
👨🍳 Instructions
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1
Place the cleaned chicken livers in a bowl and cover with the milk. Let them soak for at least 15-20 minutes to remove any bitterness and soften the texture.
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2
While the livers soak, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large cast-iron or heavy-bottomed skillet over medium heat.
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3
Add the sliced onions to the skillet with a pinch of salt. Cook slowly, stirring occasionally, for about 12-15 minutes until they are deep golden brown and caramelized.
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4
Stir in the minced garlic and fresh thyme. Cook for another 1-2 minutes until fragrant, then remove the onion mixture from the pan and set aside on a plate.
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5
Drain the chicken livers from the milk and pat them very dry with paper towels. This is crucial for achieving a good sear.
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6
In a shallow dish, whisk together the flour, smoked paprika, kosher salt, and black pepper.
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7
Dredge each liver lightly in the seasoned flour, shaking off any excess. You want a very thin, translucent coating.
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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.
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9
Once the butter is foaming, add the livers in a single layer. Do not crowd the pan; work in batches if necessary.
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10
Sear the livers for 2-3 minutes per side. They should be crispy and brown on the outside but remain slightly pink and creamy in the center.
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11
Add the caramelized onions back into the skillet with the livers. Pour in the sherry or white wine to deglaze the pan, scraping up any brown bits (fond) from the bottom.
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12
Drizzle the balsamic vinegar over the mixture and toss gently for 1 minute until the liquid has reduced to a glossy glaze that coats the livers.
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13
Remove from heat immediately to prevent overcooking. Garnish generously with fresh parsley and an extra crack of black pepper.
💡 Chef's Tips
Do not overcook the livers; they should be slightly rosy in the middle to maintain their silky, pate-like texture. Patting the livers completely dry before dredging is the only way to ensure they sear rather than steam. If you don't have milk, soaking the livers in water with a squeeze of lemon juice also works to mellow the flavor. Use a heavy skillet like cast iron to maintain the high heat necessary for a quick, hard sear. Always trim away any green-tinged spots or yellowish fat from the livers, as these can be quite bitter.
🍽️ Serving Suggestions
Serve atop thick slices of toasted sourdough or brioche to soak up the balsamic juices. Pair with a side of creamy mashed potatoes or buttery polenta for a comforting main course. A crisp, acidic green salad with a lemon vinaigrette provides a perfect cut-through to the richness. Accompany with a glass of dry Sherry or a light-bodied Pinot Noir. Serve as an elegant appetizer (tapas style) on small plates with toothpicks.