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

Equipment

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)
  • 1/3 cup cognac
  • 3 teaspoons garlic paste (or 3 garlic cloves - minced)
  • 1/2 teaspoon salt
  • 1/4 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.
    1/3 cup cognac, 3 teaspoons garlic paste, 1/2 teaspoon salt, 1/4 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

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