Sauteed Chicken Livers with Onions and Port Recipe

Name: Sauteed Chicken Livers with Onions and Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 medium red onion, quartered through the core; Kosher salt and freshly ground pepper; 1/4 cup plus 2 tablespoons port wine; 1/4 cup plus 2 tablespoons fresh orange juice; 1 pound chicken livers, trimmed and halved, 2 halves finely chopped; 1/2 teaspoon Dijon mustard; All-purpose flour, for dredging; Paprika; 6 ounces baby spinach

Servings: persons

1
In a large skillet, melt 1 tablespoon of the butter.
2
Add the onion quarters and cook over moderately high heat, turning occasionally, until golden brown all over, about 15 minutes.
3
Transfer the onion quarters to a plate and let cool.
4
Season the onions with salt and pepper and keep warm.
5
Add the port to the skillet and simmer over high heat until reduced by half, about 3 minutes.
6
Add the orange juice and cook until reduced by half, about 2 minutes.
7
Stir in the finely chopped chicken liver, reduce the heat to low and simmer until just cooked, about 1 minute.
8
Remove the skillet from the heat.
9
Stir in the mustard, season the sauce with salt and pepper and keep warm.
10
Spread the flour on a large plate and season with paprika, salt and pepper.
11
Dredge the remaining halved chicken livers in the seasoned flour, shaking off any excess.
12
Melt the remaining 2 tablespoons of butter in a large skillet.
13
Add the livers and cook over moderately high heat, stirring occasionally, until pink in the center, about 5 minutes.
14
Transfer to paper towels to drain.
15
Arrange the spinach on a serving platter.
16
Top with the onion quarters and chicken livers, drizzle the sauce over the top and serve.

288

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 unsalted butter, 1 medium red onion, quartered through the core, Kosher salt and freshly ground pepper, 1/4 cup plus 2 tablespoons port wine, and more.

Yes, Sauteed Chicken Livers with Onions and Port 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!

Sauteed Chicken Livers with Onions and Port

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions