Chicken Livers with OnionBeginner
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Chicken Livers with Onion

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Braised chicken livers with onion is a classic home style dish where delicate poultry livers are gently cooked with slowly softened onions until tender and aromatic. Proper heat control keeps livers soft inside while onions add sweetness and balance. Dish is simple filling and best served immediately after cooking with bread potatoes or groats.

By Karel R.
Total30 mins
Prep10 mins
Cook20 mins
Servings4
DifficultyBeginner

Preparation

8 steps · tap a step to mark it done

  1. Rinse chicken livers under cold water and pat dry with paper towels. Remove any connective tissue or green spots carefully so flavor stays clean.

  2. Peel onions and slice them into thin half rings. Uniform slices allow onions to soften evenly without burning.

  3. Heat oil and butter together in a wide skillet over medium heat. Combination of fat prevents burning and improves flavor.

  4. Add sliced onions and cook slowly until soft translucent and lightly golden. Stir often so onions do not brown too quickly.

  5. Add chicken livers to pan in a single layer. Cook gently turning once so they sear lightly on outside while staying tender inside.

  6. Cover pan and simmer on low heat for several minutes. Steam finishes cooking without drying livers.

  7. Season with salt and freshly ground black pepper near the end of cooking. Adding salt late keeps livers soft.

  8. Remove from heat once livers are just cooked through. Serve immediately while hot with mashed potatoes. ENJOY!

Cook’s note

Overcooking makes livers grainy and dry
Low heat and short cooking time keep texture smooth
Onions should be soft not crispy
Dish is best eaten right after cooking

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