Saute Chicken Livers with Onions & Mushrooms
Submitted by manon
Sauteed chicken livers coated in seasoned pancake flour with garlic and basil, pan-fried golden with onions and mushrooms. Serve over rice pilaf or as a rich appetizer.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minChicken livers get a bad rap, but pan-fried with a light seasoned coating and served alongside soft onions and mushrooms, they’re one of the most satisfying quick meals you can make. This recipe uses pancake flour for the coating, which gives a slightly lighter, more tender crust than regular all-purpose flour.
The technique here matters more than the ingredients. Saute the onions first and set them aside so they don’t steam the livers. Then use a clean, hot pan with plenty of margarine and lay the livers in one at a time. One at a time! This keeps the pan hot so each liver sears instead of steaming in a crowd.
As soon as the edges brown, flip them, add the onions and mushrooms back in, lower the heat, and finish gently for just 2-3 more minutes. Overcooked chicken livers turn chalky and bitter. You want them still slightly pink inside for the creamiest texture.
Kitchen Tips
- If using fresh mushrooms, wipe them clean with a damp cloth. Rinsing under water makes them waterlogged and they’ll steam instead of brown.
- Squeeze canned mushrooms dry before adding. Any extra liquid will splatter in the hot fat and drop the pan temperature.
- Add margarine in slivers around the edge if the pan runs dry. This melts it without cooling the center where the livers are cooking.
Variations
- Sherry finish: Deglaze the pan with a splash of dry sherry after the livers are done for a quick pan sauce.
- Over toast: Skip the rice and serve on thick-cut toasted bread with a sprinkle of fresh parsley.
- Butter swap: Use real butter instead of margarine for a richer, more traditional flavor.
Ingredients
Directions
- If using canned mushrooms, squeeze all liquid from mushrooms first.
If using fresh, do not rinse, wipe clean instead.
Mix pancake flour, garlic powder, salt and basil in a bowl or plastic baggie.
Coat livers in pancake mixture, coating thoroughly.
Set aside on paper plate.
Heat 2 Tb margarine in a frying pan and sauté onions until just clear.
Remove onions and set aside.
In a clean pan, heat ¼ cup margarine on a medium to high heat.
Place livers in pan side by side one at a time.
As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat.
If necessary add more margarine by adding slivers around the edge so as not cool down pan.
Sauté slowly and tenderly for another 2 or 3 minutes on a medium heat or until done.
Remove from heat and serve immediately with a rice pilaf or alone as an appetizer.
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