By Florence Fabricant
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- 5(55)
- Notes
- Read community notes
Featured in: FOOD; The Saving Grace of Chicken Livers
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Ingredients
Yield:4 to 6 servings
- 2tablespoons raisins
- 2tablespoons Balsamic vinegar
- 1⅓pounds chicken livers
- 4tablespoons extra-virgin olive oil
- 3cups thinly sliced onions
- Salt and freshly ground black pepper
- ½teaspoon fresh sage leaves (or ¼ teaspoon dried sage)
- 1tablespoon dry white wine
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
240 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 18 grams protein; 416 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Mix the raisins and vinegar together and set aside.
Step
2
Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
Step
3
Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
Step
4
Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
Step
5
Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.
Ratings
5
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Cooking Notes
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liz
This was good, not quite 5 stars, imo. In the distant past, I have sautéed chicken livers with onions, garlic, red wine, and basil (very good), but wanted to try something new. The balsamic/raisin flavor was quite nice, but I prefer a little more sauce to go with the livers; maybe more wine? And mushrooms might be nice. Tough to find chicken livers locally, needed a lot of trimming, so add that to prep time.
rafzaf
A keeper
Chris
DELICIOUS!! Cooked 1/2 pound thick sliced mushrooms with the onions. A definite keeper!!!
Jeanne
Yes! Making this for the third time tonight … exactly as written.
Jeanne
Someone asked why there aren’t more notes. Having tried this dish, I think it’s because they’re too busy making it again. Such a great recipe. Followed it with one exception. Used more fresh sage, about a tablespoon chopped.
Sara
What a delicious recipe! We made it precisely as indicated. Simple to make, excellent result.
sally krotowski
I think if there was a photo there would be more interested cooks! This recipe was wonderful- and I have been making chicken livers for the past 25 years!
chef irving
Was just about to make it again and came back to see if there were any additional comments. As others have noted...unusally there are none. ITS TERRIFIC, and I've been making it now for 6 years, and, yes, I've had it in Venice.
Kentucky ex-pat
I’ve been eating chicken livers for decades, but this is the best, fastest, simplest idea ever. I served mine on sticky rice made with a bit of vinegar in the water. Raisins in basalmic, brilliant. And yes, odd there are so few comments, but it’s ok. More livers for ME.
Jean
I added a bit more wine to make more sauce. Lovely on polenta.
mswillner
1/2 lb livers, Added 4 bacon slices chopped, 2 shallots
chef irving
I have been cooking this since 2016...and it's always incredible. Yes, with a "cr". And, yes, I've had this in Venice and this recipe holds up to it. (Wondering why there are no other comments. )
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