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    Home » Dinner » Chicken Livers and Onion

    Chicken Livers and Onion

    Last updated on May 7, 2022. Originally posted on May 7, 2022 By Elaine 12 Comments

    80 shares
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    Chicken Livers with Onions for Pinterest 3
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    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.

    A wood table with a bowl of onions behind a white plate of livers and onions

    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.

    This post may contain affiliate links, which means I get a small commission if you click the link and buy something. You can read my disclosure here.

    Helpful tips

    • 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

    Pre-step

    Get a large skillet or frying pan, spatula, and paper towels.

    Step one

    Gather the ingredients – large onion, chicken livers, and cognac.

    Onion, livers, cognac and a pan on a table.

    Step two

    Peel the onion, cut in half, and then cut each half into thin slices. Get salt, olive oil, garlic, and ground pepper. (A)

    Step three

    Heat the pan on medium heat. Once it heats up, add 1 tablespoon oil.

    Step four

    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)

    Left - A board with sliced onion, salt, oil and a pan. Right - onions sauteed in a pan

    You may have to set the heat to medium-high heat if the onion is cooking quick enough for you.

    Step five

    Meanwhile, while the onion is cooking – wash, trim, and remove any membranes from the livers.(C)

    Step six

    Remove the onion from the pan, cover with foil, and place in the oven at the “keep warm” setting.

    Step seven

    Lower the heat under the pan to medium low, add 1 tablespoon oil and 1 tablespoon butter.

    Step eight

    Once the butter melts, add the cleaned chicken livers. (D)

    Left - a white container with livers in it. Right - oil and butter in a pan with raw livers

    Step nine

    Add garlic paste (or 3 cloves of garlic, minced), cognac, salt, and black pepper. (E)

    Step ten

    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)

    Left - garlic added to the livers in a pan. Right - the livers cooked in cognac

    Look at the thick sauce.

    Step eleven

    Transfer the livers and all the liquid in the pan to a shallow dish and take the onion out of the oven.

    Overhead view of a white plate of livers and bowl of onions

    Mmmm. Time to add the onions on top.

    A wood table with a bowl of onions behind a white plate of livers and onions

    Doesn’t that look good?

    Overhead view of a white plate of chicken livers with onions on top

    And now for my bite.

    A fork with a bite taken out of a liver with onion on it over a plate of the livers

    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.

    If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

    A white bowl with chicken livers with onions on top - square

    Chicken Livers and Onion

    One of the things that makes this chicken livers and onion recipe so special is the addition of cognac as you cook the liver. The flavor is scrumptious and pair it all with caramelized onions and you have a winning dish.
    5 from 6 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Keyword: chicken livers, chicken livers and onion, liver and onion
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 5 servings
    Calories: 231kcal
    Author: Elaine Benoit

    Ingredients

    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)
    • â…“ cup cognac
    • 3 teaspoons garlic paste (or 3 garlic cloves – minced)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions

    • 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.
    • Serve
    • Smile
    • Enjoy

    Equipment

    sauté pan
    metal spatula
    paper towel
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Notes

    Helpful tips

    Nutrition

    Serving: 1serving | Calories: 231kcal | Carbohydrates: 5g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 349mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10121IU | Vitamin C: 19mg | Calcium: 21mg | Iron: 8mg
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    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Gregory Halpen

      May 09, 2022 at 8:30 am

      Love chicken livers! Question: can I use white wine instead of Cognac? With such a busy schedule, I want to add this to my roster of quick meals. I’m thinking of adding patsy’s to this as well!

      Reply
      • Elaine

        May 09, 2022 at 10:59 am

        You can, Gregory. It just won’t have that “flavor”. I adore chicken livers. I hope you enjoy it when you try it.

        Reply
    2. Helen

      May 10, 2022 at 6:07 am

      Such a great simple recipe. Thanks for the step-by-step instructions!

      Reply
      • Elaine

        May 11, 2022 at 8:42 am

        You’re welcome. Thank you, Helena for your comment.

        Reply
    3. Gina

      May 10, 2022 at 8:33 am

      I’ve been incorporating more organ meats into my diet lately and usually hiding the liver in other dishes but I love the idea of making them front and center in the meal like this.

      Reply
      • Elaine

        May 11, 2022 at 8:43 am

        I’m such a fan of organ meat because I grew up with them! Thanks for your comment, Gina.

        Reply
    4. Claudia Lamascolo

      May 10, 2022 at 8:37 am

      perfect timing as today is National liver and onions day and I am so happy to find this making it today!

      Reply
      • Elaine

        May 11, 2022 at 8:43 am

        Hehe. I didn’t even know that. Thanks, Claudia!

        Reply
    5. Beth

      May 10, 2022 at 8:42 am

      I can’t wait to make this. I’m a big fan of organ meat, especially chicken livers. They’re so packed with protein, iron, and B vitamins, and they’re pretty darn tasty too. I love the onions with these.

      Reply
      • Elaine

        May 11, 2022 at 8:44 am

        Thanks so much, Beth. I hope you enjoy it!

        Reply
    6. Tayler Ross

      May 10, 2022 at 12:13 pm

      I’ve never been a huge fan of liver and onions, but this recipe has changed my mind! So delicious and my whole family actually liked it!

      Reply
      • Elaine

        May 11, 2022 at 8:44 am

        That’s so fun to hear, Tayler! I’m glad you gave it a try!

        Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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