Chicken Livers Recipe

Trim and Soak

Place chicken livers in a bowl and cover with cold water. Rinse gently to remove blood and connective tissue. Drain and transfer livers to a bowl with milk and 1 tsp kosher salt. Cover and refrigerate for 20–30 minutes to mellow flavor and remove impurities.

After soaking, drain livers and pat dry thoroughly with paper towels. Trim any obvious sinew or green/grey bits and cut larger lobes into bite-size pieces (about 1–1.5 inches). Keep them as uniform in size as possible for even cooking.

In a shallow bowl or plate, whisk together the flour, cornstarch, ground black pepper, smoked paprika, garlic powder, and onion powder. Lightly dredge each drained, dried liver piece in the flour mixture, shaking off excess. Place coated livers on a tray and let rest 5 minutes so coating adheres.

Sear the Livers

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When the fat is shimmering but not smoking, add the coated livers in a single layer without crowding (cook in batches if necessary).

Sear livers 1.5–2 minutes per side until golden-brown on the outside but slightly pink in the center. Avoid overcooking — livers become dry and grainy if cooked too long. Transfer seared livers to a plate and tent loosely with foil.

Lower heat to medium. Add the remaining 1 tablespoon butter to the pan. Add the chopped shallot/onion and sauté 2–3 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Pour the white wine or 1 tablespoon chicken stock into the hot pan to deglaze, scraping up brown bits from the bottom with a wooden spoon. Let the liquid reduce by about half, about 1–2 minutes.

Return the seared livers and any accumulated juices to the pan. Stir gently to coat in the reduced liquid. Add the heavy cream and simmer 1 minute to combine and slightly thicken. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, adjusting to preference.

Remove pan from heat. Stir in the chopped parsley and lemon juice. Let rest 1–2 minutes; livers will finish cooking in the sauce and remain tender.

Serve warm spooned over toasted bread or crostini, garnished with additional parsley and optional cornichons or pickled onions on the side. For a plated option, serve alongside mashed potatoes or a simple green salad.

Leftovers: cool to room temperature, then refrigerate in a sealed container for up to 2 days. Reheat gently in a skillet over low heat; add a splash of stock or cream if sauce has thickened.