liver and onion

One of the things that makes this chicken livers and onion recipe so special is the addition of cognac as you cook the liver. The flavor is scrumptious and pair it all with caramelized onions and you have a winning dish.

Chicken Livers and Onion

olive oil

onion

salt ((sea salt))

olive oil ((extra virgin))

butter

chicken livers ((rinsed, trimmed of fat, and

cognac

garlic paste

salt

black pepper

Heat a skillet on medium-high heat. Once it heats up, add oil and once that heats up (shimmers), add the sliced onion and salt.

Saute the onions for 10 minutes, stir every few minutes until the onions have browned and are caramelized.

Remove the onions from the pan, cover with a piece of tin foil, and place in the oven on the keep warm setting.

Meanwhile, as you are cooking the onion, rinse, trim the fat off and remove any membrane from the livers. Pat dry with the paper towels.

Turn the heat under the pan down to medium. Add olive oil, and butter and once the butter melts, add the chicken livers to the pan.

Add garlic, cognac, salt, black pepper and saute for 5 minutes. Flip each liver and cook for an additional 3 - 5 minutes. The chicken livers should be browned on the outside and pink inside.

Transfer the livers and sauce to a serving dish and drape some of the onions on top. You will have extra onions, add to plates as needed.

Serve

Smile

Enjoy

Such a great simple recipe. Thanks for the step-by-step instructions!

Top 1 liver and onion recipes from across the web

The most viewed liver and onion recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Livers and Onion

Top 1 liver and onion recipes from across the web

The most viewed liver and onion recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Livers and Onion

The most viewed liver and onion recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine