Sautéed chicken livers with red wine

    (13)
    35 min

    If you like chicken livers, you will love this recipe as a starter or light supper. Serve it with crusty bread and a crisp, green salad.


    12 people made this

    Ingredients
    Serves: 6 

    • 8 rashers bacon, chopped
    • 1 onion, finely chopped
    • 450g chicken livers, rinsed and trimmed
    • 375ml Burgundy or other dry red wine
    • 4 tablespoons chopped green olives

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Fry the bacon in a large frying pan over medium heat until almost crisp. Remove bacon from the pan and drain on kitchen paper. Drain off dripping from the pan, leaving a thin coating on the bottom.
    2. Using the same pan, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.
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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (11)

    by
    17

    We love this except we always use mushrooms in place of the green olives and we thinly slice the onion instead of chopping. YUM!  -  26 Jun 2008  (Review from Allrecipes US | Canada)

    by
    10

    WOW! What a yummy recipe. Cut recipe in 1/4s as I made it for only one person. I did not have dry red wine, but did have some Mogen David Concord Grape wine, cooked them to reduce the wine and make a glaze.Also omited the olives as I don't care for them. They turned out fantastic. Served them with a baked potato, peas and 3 bean salad.Thanks Va , for a wonderful recipe. They will be on my regular rotation.  -  01 Apr 2008  (Review from Allrecipes US | Canada)

    by
    8

    This dish was awesome! I love chicken liver and have been looking for a new way to cook it. I didn't have any olives, but I imagine they would make a good addition. I ate it with buttery mashed potatoes and peas, and scarfed it down!  -  04 Mar 2009  (Review from Allrecipes US | Canada)

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