Sauteed Chicken Livers in White Wine
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Nutrition packed sauteed chicken livers in a leek white wine sauce, the absolute best chicken livers recipe!
Sauteed chicken livers it’s what’s for dinner kids!
Absolutely channeling grandpa today, because the day we had sauteed chicken livers was a really special day. It was a true delicacy back in the day, and in the peasant’s life this was the equal of your finest grass-fed fillet mignon today.
Not even kidding about that, sauteed chicken livers in white wine leaves a gravy behind you’ll never just rinse off. I promise you’ll be cleaning that skillet with a piece of crusty bread in no time.
Speaking of organic chicken livers, they are also an incredibly nutritious food. Now if you are ready to incorporate them in your diet, I promise you this is the ultimate way to do it.
Sauteed chicken livers in white wine with leeks. A saucy dish so loaded with flavors you will lick your fingers clean.
A couple of pieces of bruschetta is all you really need here, but traditionally we serve sautéed chicken livers over wide noodles, like pappardelle or tagliatelle. The gravy it produces from steaming together with the leeks in white wine is one of the finest rustic ragu you will ever have.
Did you know that chicken livers are the base in the flavorful pappardelle with Ragu Alla Bolognese recipe? That is the secret my friends! Only in today’s recipe, the sautéed chicken livers don’t need to slowly simmer for hours on end, they are ready in about 25 minutes, start to finish.Â
It’s been a long time since I’ve had sauteed chicken livers. You know, especially trying to be a vegetarian and all. But I’ll admit it, I snuck a couple of bites in there the other day and boy was it worth it!
Sauteed chicken livers in white wine is the chef’s special tonight!
Paleo and gluten-free If you don’t serve it over pasta of course, or if you go for some brown rice noodles instead!Â
Sauteed Chicken Livers in White Wine
Ingredients
- 1 lb chicken livers organic
- 1 small leek sliced & rinsed well
- 1 tsp red pepper flakes or to taste
- 3 tbsp extra virgin olive oil
- 1/2 c dry white wine
- 1/2 c chicken stock
- 2 tsp sweet paprika
- 1 tsp sea salt + more to taste
- 1/4 c Italian flat leaf parsley chopped
Instructions
- In a large saute pan heat up the olive oil over medium flame. Add the leeks with a pinch of sea salt and sautee until they start to get some color. About 10 minutes.
- Add the chicken livers to the pan with the leeks and sprinkle with the paprika, red pepper flakes and a pinch of sea salt. Toss to coat well.
- Pour in the white wine and allow it to reduce by half, about 5 minutes. Add the chicken stock, toss to coat, turn the flame to low and cover with a lid. Simmer for about 10 minutes, until the chicken livers are cooked through and the sauce has reached your desired consistency.
- Adjust seasonings to your taste with the sea salt and serve over noodles sprinkled with the parsley and extra red pepper flakes.
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Delicious.
I always used caramelized onions, never used leeks before. Good idea! The hardest part is trimming the livers, once that’s done, it’s an easy recipe, and delicious.
This sounds great and I will give it a try. I have been searching for a recipe that I seem to have lost in a move. I think it was called Chicken livers Bracciola (?) It was made with carrots and other veggies in a tomato sauce. Any ideas?
I LOVE chicken livers, so cheap and so good. I stupidly have not had them for ages, time to put them back on the shopping list.
So nutritious, chicken livers really taste amazing if done right. Report back if you make them 😉
I love chicken livers but don’t eat them often. Will give this recipe a try
OH HECK YES!! I FRIGGIN LOVEEE chicken livers! THIS sounds absolutely AMAZING!! I am throwing this over spaghetti squash for sure!
You better prove it @Gigi! Where did you find spaghetti squash anyway ?
Hi Florentina – I am so glad you shared this! There are not enough offal recipes around because people assume that they aren’t popular which is ridiculous. I do not know how to cook liver so this is really useful for me! Thanks for sharing!
Thank you! I know a lot of people in the US don’t like livers but there are plenty who do, and so it’s always worth sharing. Also great note to self 🙂 Report back if you do try it xo’s
Hi Florentina: I love chicken livers and have some on hand. But I never have white wine around. Red, yes. White, no. Do you think I could use something else, like white wine vinegar? Or would that not be good at all? Thanks for any suggestions for a non-white wine drinker!
Hi Elizabeth 🙂 Personally I would not use any vinegar, too strong for this dish. However you can replace the white wine in this recipe with extra chicken stock or even water, and right at the end give the entire dish a nice squeeze of lemon. Hope that helps xo’s
Thanks, Florentina. I’ll try that. I had a feeling that vinegar would be too strong/bitter. Your idea to use stock and a little lemon sounds about right. Yum.