Sautéed Chicken Livers

4 servings Prep: 15 m Cook: 15 m Total: 30 m Intermediate
5.0/5 (1)
Sautéed Chicken Livers
Quick-sautéed chicken livers with onions, celery, and garlic in a savory beef broth sauce. Rich, tender, and particularly good served over mashed potatoes for a satisfying meal.

Ingredients

4 servings
  • 1 lb chicken livers, halved
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup margarine
  • 1/2 tsp Worcestershire sauce
  • 1 onion, chopped fine
  • 1 celery stalk, chopped fine
  • 1 clove garlic, chopped fine
  • 2 jalapenos, sliced thin (optional)
  • 3/4 cup beef broth

Step-by-Step Instructions

  1. Coat livers in mixture of flour, salt and pepper. Set aside.
  2. Melt margarine in skillet over medium heat and sauté the onion, celery, garlic and jalapenos (optional); cook until tender, about 5-7 minutes.
  3. Add livers to the skillet, brown well on both sides over medium heat, about 3-4 minutes per side.
  4. Add the beef broth and Worcestershire sauce. Cover and simmer for 3 minutes or until livers are slightly pink inside when cut (don’t overcook or they’ll be tough). Particularly good served over mashed potatoes.

Common Problems and Solutions

Q: Why are my chicken livers tough and rubbery?

A: Overcooking is the main culprit. Cook livers just until slightly pink inside (about 3 minutes after adding the broth). They continue cooking after you remove them from heat, so err on the side of underdone.

Q: Can I use butter instead of margarine?

A: Absolutely! Butter will give you better flavor. Use the same amount.

Tips and Techniques

Don’t skip coating the livers in flour - it helps them brown nicely and thickens the sauce. If you like more heat, keep the jalapeno seeds in; remove them for milder flavor.

Ingredient Substitutions

  • margarine: butter
  • beef broth: chicken broth
  • jalapenos: cayenne pepper or hot sauce

Equipment Needed

  • Large skillet
  • Mixing bowl