Chicken Liver and Onions

It’s National Liver and Onions day. Although liver is not a terribly popular dish in the U.S., it’s quite popular in the U.K. and Germany. I’m not fond of liver in general, but I do like the creamy flavor of poultry livers. Here’s a delicious recipe that combines chicken livers with bacon and onions and garlic – a delicious melding of sweet and savory. Served over a mound of butter noodles and it’s pure homestyle dinner!

Cooking the Liver:

Cook the bacon first. Cut it into 1 inch pieces and cook on medium-high heat.

When it starts to crisp up a little, add the butter, garlic and onions. Add the water to deglaze the pan and stir everything together.

Add the livers and

gently sauté until they are browned.

Stir in 1/2 cup of the milk add salt and pepper to taste.

Cover and simmer on low for about 15 to 20 minutes, stirring often.

Next add the sherry and gently simmer, uncovered until the liquid has reduced about by about 1/3 to 1/2 – about 20 to 25 minutes.

Mix the flour with the remaining milk (2 Tablespoons) and stir it into the gravy. Continue to simmer until the gravy has thickened.

Serve hot over buttered noodles.

5 from 1 vote

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Chicken Liver and Onions

A delicious recipe that combines chicken livers with bacon and onions and garlic - a delicious melding of sweet and savory. Served over a mound of butter noodles and it's pure homestyle dinner!

Course: dinner, Main Course, main dish, supper

Cuisine: American

Keyword: chicken livers, garlic, gravy, onions

Servings: 4 servings

Author: HelenFern

Ingredients

• 1/2 pound sliced bacon, cut into 1" pieces
• 1 medium onion, sliced thick
• 1 teaspoon minced garlic
• 1 pound chicken livers
• 2 Tablespoons butter
• 1/2 cup PLUS 2 Tablespoons milk
• 1/2 cup dry sherry (Optional)
• 1 Tablespoons flour
• salt and pepper to taste

Instructions

1. Cook the bacon first. Cut it into 1 inch pieces and cook on medium-high heat.

2. When the bacon starts to crisp up a little, add the butter, garlic and onions. Add the water to deglaze the pan and stir everything together.

3. Add the livers and gently sauté until they are browned. 

4. Stir in 1/2 cup of the milk and add salt and pepper to taste.

5. Cover and simmer on low for about 15 to 20 minutes, stirring often.

6. Next add the sherry and gently simmer, uncovered until the liquid has reduced about by about 1/3 to 1/2 - about 20 to 25 minutes.

7. Mix the flour with the remaining milk (2 Tablespoons) and stir it into the gravy. Continue to simmer until the gravy has thickened.

8. Serve hot over buttered noodles. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

© Copyright 2023 The Lazy Gastronome