What makes this chicken livers and onion recipe so special is the addition of cognac as they cook. Pair this scrumptious flavor with caramelized onions, and you have a winning dish.
It’s no secret that I love the taste of chicken livers. I ate them as a child and when I left for college, I brought my toaster oven specifically so I could make bacon wrapped livers. I made this dish more times than I can count.
My family also used to have beef liver with onions, and even though I love it, I prefer chicken livers.
What makes this chicken liver recipe outstanding? I add a splash of cognac which makes the flavor of the sauce so delicious. If you like chicken livers, you’re going to love this recipe.
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- Always wash chicken livers. You want to remove the blood, trim the fat off and remove any membranes that are still attached. I usually do this as the onions are caramelizing.
- Place a paper towel on a jelly roll pan, and as you wash and trim the liver, lay them on the towel and pat them dry with more paper towels once you’re finished preparing them.
- Liver is nutrient rich and can be eaten medium rare. They are sweet and creamy that way so don’t overcook the livers as the texture will be grainy and tough.
- If you don’t have a large enough skillet, you may need to cook the livers in batches.
- If you want extra caramelized onions, use as many sliced onions as you wish.
How to make chicken livers and onions
Gather the ingredients – large onion, chicken livers, and cognac.
Peel the onion, cut in half, and then cut each half into thin slices. Get salt, olive oil, garlic, and ground pepper. (A)
Heat the pan on medium heat. Once it heats up, add 1 tablespoon oil.
Once the oil shimmers, add the sliced onion, ½ teaspoon of salt, and sauté for 10 minutes. Stir the onion every few minutes until it is done and caramelized. (B)
You may have to set the heat to medium-high heat if the onion is cooking quick enough for you.
Meanwhile, while the onion is cooking – wash, trim, and remove any membranes from the livers.(C)
Remove the onion from the pan, cover with foil, and place in the oven at the “keep warm” setting.
Lower the heat under the pan to medium low, add 1 tablespoon oil and 1 tablespoon butter.
Once the butter melts, add the cleaned chicken livers. (D)
Add garlic paste (or 3 cloves of garlic, minced), cognac, salt, and black pepper. (E)
Cook for 5 minutes, and flip the chicken livers and cook for another 3 – 5 minutes. You want the livers to be browned on the outside, yet pink on the inside. (F)
Look at the thick sauce.
Transfer the livers and all the liquid in the pan to a shallow dish and take the onion out of the oven.
Mmmm. Time to add the onions on top.
Doesn’t that look good?
And now for my bite.
So good. I hope you enjoyed this chicken livers and onion recipe. Let me know what you think if you make it.
And as always, may all your dishes be delish.
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Chicken Livers and Onion
Caramelize the Onions
- 1 tablespoons olive oil
- 1 large onion (cut in half and then cut in thin slices)
- 1 teaspoon salt (sea salt)
Add the Livers
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon butter
- 1 pound chicken livers (rinsed, trimmed of fat, and membrane removed – if there is one)
- ⅓ cup cognac
- 3 teaspoons garlic paste (or 3 garlic cloves – minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Heat a skillet on medium-high heat. Once it heats up, add oil and once that heats up (shimmers), add the sliced onion and salt.1 tablespoons olive oil, 1 large onion, 1 teaspoon salt
- Saute the onions for 10 minutes, stir every few minutes until the onions have browned and are caramelized.
- Remove the onions from the pan, cover with a piece of tin foil, and place in the oven on the keep warm setting.
- Meanwhile, as you are cooking the onion, rinse, trim the fat off and remove any membrane from the livers. Pat dry with the paper towels.
- Turn the heat under the pan down to medium. Add olive oil, and butter and once the butter melts, add the chicken livers to the pan.1 tablespoon olive oil, 1 tablespoon butter, 1 pound chicken livers
- Add garlic, cognac, salt, black pepper and saute for 5 minutes. Flip each liver and cook for an additional 3 – 5 minutes. The chicken livers should be browned on the outside and pink inside.⅓ cup cognac, 3 teaspoons garlic paste, ½ teaspoon salt, ¼ teaspoon black pepper
- Transfer the livers and sauce to a serving dish and drape some of the onions on top. You will have extra onions, add to plates as needed.