Since they have a fairly mild flavor compared to other organs, they are a good choice for those who venture into eating offal for the first time. If, like me, you grew up eating chicken livers (both my grandmothers cooked them often), you know that as long as they’re not overcooked, they are delicious. In this easy recipe, the sauteed livers are topped with onions. The sweetness of the onions greatly elevates this dish, so I highly recommend using them.
Ingredients
Recipe Card
Onion: I like to top the livers with sauteed onions. The onions are wonderfully flavorful and greatly enhance the livers. I would go as far as saying that if you don’t have onions on hand, it’s best not to make this dish at all. Fresh chicken livers: I prefer them to beef liver. They are milder in taste, have a nice soft texture, and don’t have the strong metallic taste typical to beef liver. I usually buy them at Whole Foods. Olive oil: I use it to cook the onions and liver. To season: Kosher salt and black pepper.
Cook the onions. You start by peeling and slicing an onion, separating the slices into rings, and sauteing the onion rings in olive oil until golden. Remove the onions to a plate and cover them to keep them warm. Prepare the livers. Pat the livers dry with paper towels, cut them in half, and trim and discard any visible fat or green parts. Serve. Divide the cooked livers between plates, top them with the onions, and serve. In the photo below, I had some veggies that I roasted on a sheet pan the day before (roasted mushrooms, roasted peppers, and roasted zucchini). I reheated them and served them with the livers. I don’t recommend freezing the leftovers. Their flavor and texture will be off after freezing and thawing.
