Chicken Livers In Gravy Recipe

Prepare and Dust

Rinse chicken livers under cold water and pat dry thoroughly with paper towels. Trim any connective tissue or greenish bits. Place livers in a bowl and season with 1 tsp kosher salt and 1 tsp black pepper. Sprinkle 1 tablespoon flour over livers and toss gently to coat evenly; this helps brown them and slightly thicken the sauce later.

Sear Livers

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. When the fat is hot and shimmering (but not smoking), add livers in a single layer leaving space between pieces; work in two batches if needed. Sear without moving for 1½–2 minutes until a golden crust forms, then flip and cook an additional 1–1½ minutes. The interior should remain slightly pink for tender livers (internal temp about 160°F / 71°C). Transfer seared livers to a plate and tent with foil; reserve skillet with browned bits.

Sweat Onions and Peppers

Reduce heat to medium, add remaining 1 tablespoon butter to the skillet. Add 1 cup finely chopped onion and 1 cup diced red bell pepper. Season lightly with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add Garlic and Tomato Paste

Add 3 minced garlic cloves and 1 tablespoon tomato paste to the softened vegetables. Cook, stirring constantly, 1–2 minutes until the tomato paste darkens slightly and garlic is fragrant.

Deglaze

Pour in 1 cup dry white wine (or 1 cup chicken stock if avoiding alcohol) to deglaze the pan. Use a wooden spoon to scrape up browned bits from the bottom of the skillet. Let the wine reduce by about half, roughly 2–3 minutes.

Build the Gravy

Add 1 cup chicken stock, 1 bay leaf, 1 tsp smoked paprika, 1 tablespoon fresh thyme leaves (or 1/2 tsp dried), 1 tsp sugar and 1 tsp red wine vinegar. Stir to combine and bring to a gentle simmer. Let simmer 6–8 minutes to meld flavors and reduce slightly.

Finish Sauce

If you prefer a smoother or richer gravy, stir in 2 tablespoons heavy cream now and simmer 1–2 minutes. Taste and adjust seasoning with a pinch more salt and black pepper if needed. Remove and discard the bay leaf.

Return Livers to Sauce

Nestle the seared livers back into the simmering gravy, spoon sauce over them, and cook gently for 1–2 minutes to warm through and finish cooking without overcooking. Turn off heat.

Stir in 2 tablespoons chopped fresh parsley just before serving. Squeeze a little lemon over the livers if desired to brighten the flavors. Serve the chicken livers in their gravy warm as Basque-style bites alongside crusty bread, rice, or toasted baguette slices for dipping.

Notes: total cook time for livers is short—avoid overcooking to keep them tender. The flour dusting plus reduction in the pan creates a slightly thickened gravy; for a thicker gravy, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce for an extra minute.