Chicken Livers Recipe

Clean and marinate livers

Trim any connective tissue or greenish parts from the chicken livers and pat dry with paper towels. Mince 2 cloves garlic. In a bowl combine the livers, 1 tablespoon olive oil, minced garlic, 1 teaspoon salt and 1 teaspoon black pepper. Toss to coat and let rest at room temperature for 10–15 minutes.

While livers rest, thinly slice the onion. Core and seed the bell peppers and slice into 1/4-inch strips. Wipe mushrooms clean with a damp towel and slice 1/4-inch thick. Mince the remaining 2 cloves garlic and chop the parsley.

Heat a large heavy skillet (cast iron or stainless) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the sliced onion and sauté 3–4 minutes until beginning to soften.

Add the sliced peppers and continue to cook 4–5 minutes until peppers have softened and onions are translucent, stirring occasionally.

Push vegetables to the side of the pan, add the remaining 1 tablespoon olive oil, then add the sliced mushrooms. Cook mushrooms 3–4 minutes without moving initially so they brown, then stir and cook another 1–2 minutes. Add the 2 minced garlic cloves, 1 teaspoon fresh thyme leaves, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes. Cook 30–45 seconds until fragrant. Transfer the vegetable mixture to a bowl and set aside.

Wipe the skillet if it has burnt bits but keep remaining fond; return to medium-high heat and add remaining 1 tablespoon butter. When foaming, add the marinated chicken livers in a single layer, leaving space between pieces (cook in batches if needed). Sear without moving for 1.5–2 minutes until golden brown on the bottom.

Flip livers and sear the other side 1–2 minutes. Livers should be slightly pink in the center — do not overcook or they will become dry and grainy. Remove livers to the bowl with vegetables.

Lower heat to medium. Pour 1 cup dry white wine into the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Let wine simmer briskly 3–4 minutes to reduce by about half.

Add 1/2 cup chicken stock and continue simmering 2–3 minutes until slightly thickened. Stir in 2 tablespoons fresh lemon juice and adjust salt and pepper (start with the additional 1/2 teaspoon salt and 1/2 teaspoon black pepper). Taste and adjust acidity with more lemon if desired.

Whisk in the remaining 1 tablespoon butter to give the sauce a glossy finish, then add chopped parsley and gently combine.

Return the seared livers and sautéed vegetables to the skillet, spooning the sauce over everything. Warm together 1–2 minutes to meld flavors — do not simmer vigorously to avoid overcooking livers.

Taste and adjust seasoning if necessary. Transfer to a warmed serving dish, sprinkle with additional chopped parsley and a final squeeze of lemon if desired. Serve immediately.