Recipes with chicken livers

Invite some European cooking into your kitchen with this delicious dish made with chicken livers, bread slices and a bit of garlic.

Sautéed chicken livers chopped with anchovy fillets, spread on buttered toast, topped with Parmesan and breadcrumbs, then broiled golden. A bold British-style savory that packs serious umami.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Italian-Style Sauteed Chicken Livers with Wine and Breadcrumbs recipe

Homemade liver-sage sausage with chicken livers, veal, bacon, capers, and white wine. Marinated overnight, ground, and stuffed into casings or shaped into patties for the grill.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Sautéed chicken livers with onions and mushrooms in garlicky butter, dredged in pancake flour for a crisp crust. An old-school appetizer or budget dinner over rice pilaf.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

Barley broth with chicken, sauteed mushrooms, ribbony leeks, and a crushed chicken liver base enriched with lemon zest and garlic. A hearty British-style soup that doubles as a stew.

Cajun dirty rice with ground chicken gizzards, livers, and pork cooked in the holy trinity with Tabasco, cumin, and paprika. Authentic bayou flavor in every forkful.

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Pan-seared chicken livers in a rich wine and beef gravy sauce spooned over hot rice. A budget-friendly comfort meal ready in 25 minutes.

Rumaki pate blends chicken livers with butter, soy sauce, nutmeg, and dry mustard, then folds in chopped water chestnuts and crumbled bacon. A retro appetizer spread with crunch in every bite.