Basic information

Name: Sauteed chicken livers 2

Yield: 1

Categories poultry



 2 Tbs
 Extra virgin olive oil and/or butter
 2 Tbs
 (total) fresh herbs (oregano, thyme, lemon balm, etc.)
 2 Tbs
 Fresh parsley, chopped
 To 3 cloves garlic, chopped
 1/2 c
 Chicken stock
 1/2 c
 To 1 cup Italian bread crumbs
 1 medium
 Onion, quartered and sliced
 1 lb
 Chicken liver
 1 c
 To 1-1/2 cups dry white wine


In a pan over medium heat, heat/melt olive oil and/or butter (I prefer a cast-iron pan). Add the onion and cook until they begin to
be transparent. Add the garlic and cook for another 5 minutes. Increase the heat to medium-high and add the chicken stock, herbs, and livers.

Cook until the livers begin to brown and are almost cooked to your taste. Add the white wine and cook it down until only about 1/2 cup remains. Add the parsley. While stirring the livers, add the bread crumbs a little at a time until the liquid combines with the crumbs
to form a sauce.