Chicken Livers With Onions and Sage Recipe

Name: Chicken Livers With Onions and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 cup finely sliced onions; 2 whole cloves; Salt and freshly ground pepper to taste; 1 pound chicken livers; 3/4 cup flour; 4 tablespoons vegetable oil; 2 teaspoons ground sage or, if possible, 2 tablespoons finely chopped fresh sage; 2 tablespoons red-wine vinegar; 3 tablespoons finely chopped parsley

Servings: persons

1
Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper.
2
Toss and stir over medium heat for about 10 minutes.
3
The onions should be browned and soft.
4
Discard the cloves; keep the onions warm.
5
Pick over the chicken livers and remove any tough veins.
6
Quarter the livers.
7
Put the livers in a bowl and sprinkle with salt and pepper.
8
Add the flour and stir to coat well.
9
Remove the livers to a baking sheet, separating them.
10
Heat 2 tablespoons of the oil in a large nonstick skillet over high heat.
11
Add half of the livers one at a time.
12
Cook, turning the livers as they brown.
13
One batch of livers takes about 4 to 5 minutes to cook.
14
Drain the livers.
15
Wipe out the skillet, and add the remaining 2 tablespoons oil.
16
Cook the remaining livers the same way, then drain.
17
Using the same skillet, heat the remaining 2 tablespoons of butter over high heat.
18
Add the livers, cooked onions, sage, salt and pepper.
19
Cook, shaking the skillet and tossing the livers so they will heat throughout.
20
Add the vinegar, stir and blend well for about 2 minutes.
21
Sprinkle with parsley, and serve immediately.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 1 cup finely sliced onions, 2 whole cloves, Salt and freshly ground pepper to taste, and more.

Yes, Chicken Livers With Onions and Sage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Livers With Onions and Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions