Sauteed Chicken Livers With Onions
January 12, 2024 • 0 comments
Quickly cooked in olive oil and topped with sauteed onions, sauteed chicken livers are a surprising delicacy for those willing to venture into eating offal.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 lb.) Chicken Liver
- 1 large onion
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt divided
- ¼ teaspoon black pepper
Directions
- Peel and slice the onion. Separate the slices into rings.
- Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.
- Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions, sprinkle them with ½ teaspoon kosher salt, then fry them, stirring often, until golden-brown, about 10 minutes.
- Remove the onions to a plate and cover to keep warm, or place them in the oven on the "keep warm" setting.
- In the same skillet, add the cleaned chicken livers. Sprinkle them with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Cook the livers over medium heat until browned but still pink in the middle, 2-3 minutes per side.
- Divide the cooked livers between plates, top with the fried onions, and serve.
Recipe from: healthyrecipesblogs.com
