Ready in under 30 minutes and made with just a few simple ingredients, these sautéed chicken livers in white wine sauce are a simple and tasty recipe with only 4g net carbs per serving that’s a great choice for those busy days.
This super easy sautéed chicken livers recipe requires no complicated techniques and uses readily available ingredients, making it accessible to everyone.
Believe me when I say that even those who aren’t huge fans of chicken livers will fall in love with this dish. Its delightful flavors and perfect pairing with various side dishes make it a winner.
Imagine tender chicken livers sautéed with caramelized onions, all coated in a luscious and flavorful sauce. Simply mouthwatering! I assure you that this recipe will win your heart. Give it a try, and you’ll be hooked!
Why Are You Going To Love This Recipe
- Creamy and Easy-to-Make: This recipe offers a delightful creaminess that adds a touch of indulgence to your meal. Plus, it’s incredibly easy to prepare, making it a hassle-free option for your busy days.
- Ready in Under 30 Minutes: With a quick cooking time, you’ll have this delicious dish ready to be enjoyed in no time. Perfect for those moments when you need a satisfying meal without spending hours in the kitchen.
- Make it Ahead of Time: Planning ahead? No problem! You can prepare this recipe in advance, allowing you to save time and have a tasty meal ready whenever you need it.
- Naturally Low-Carb Ingredients: It’s made with naturally low-carb ingredients, allowing you to enjoy a satisfying meal while keeping your carb intake in check.
- Loaded with Delicious Flavor and Fragrant Sauce: The dish is bursting with mouthwatering flavors that will tantalize your taste buds. The combination of sautéed chicken livers, creamy sauce, and aromatic ingredients creates a delectable culinary experience that you won’t be able to resist.
Ingredients For This Chicken Livers Recipe
You will only need a handful of simple ingredients, most of which you likely already have in your kitchen. Here’s a list of everything you’ll need:
- Chicken Livers – Choose fresh chicken livers for the best flavor and texture. They are a great source of vitamins and iron, making them a nutritious addition to your meal.
- Olive Oil – feel free to replace it with any other vegetable oil.
- Onion – Use a white or yellow onion and cut it julienne-style (thin, long strips). The onion adds a sweet and savory flavor to the dish, complementing the chicken livers and the sauce.
- Garlic – Fresh garlic is recommended for its intense flavor. Mince the garlic cloves finely before adding them to the dish. Garlic adds depth and aromatic notes to the overall taste.
- White Wine – White wine is a key ingredient that infuses the dish with a subtle tanginess and enhances the flavors of the chicken livers. Choose a white wine that you enjoy drinking to add a pleasant dimension to the sauce.
- Heavy Cream – use full-fat heavy cream to create a delicious creamy sauce.
- Thyme – Thyme is a versatile herb that pairs well with chicken livers.
- Paprika – Consider using smoked paprika for a smoky and slightly spicy flavor profile.
- Salt&Pepper – adjust the amount according to your preference to bring out the flavors of the ingredients without overpowering them.
- Parsley – sprinkle it over the dish just before serving to add a vibrant touch.
How To Make Creamy Chicken Livers.
Trust me, once you see how easy it is to prepare, you’ll absolutely love this recipe. Let me guide you through the simple steps:
Sautéing the Onion and Garlic
Begin by preparing the onion. Peel and slice it into long, thin strips.
In a large skillet, heat the olive oil and butter over medium-high heat until the butter has melted and the oil is hot.
Add the sliced onion to the skillet and sauté for about 5 minutes, stirring occasionally, until the onion becomes tender and starts to turn golden brown.
Next, add the minced garlic to the skillet and continue cooking for an additional minute, stirring continuously to prevent it from burning.
Cooking the Chicken Livers
Carefully place the chicken livers over the cooked onion and garlic in the skillet. Cook them for a few minutes until they are no longer pink in the center, stirring occasionally to ensure even cooking.
Pour the water into the skillet, covering the chicken livers. Reduce the heat to medium-low and let the mixture simmer for approximately 15 minutes.
After the water has reduced, pour the white wine into the skillet and continue cooking for an additional 2 minutes. The wine will add depth of flavor to the sauce.
Adding Cream and Seasonings
Once the chicken livers are fully cooked and tender, pour the heavy cream into the skillet. Stir well to combine the cream with the other ingredients thoroughly.
Add the desired seasonings, such as salt and pepper, or any other herbs and spices you prefer. Stir the mixture and let it cook for an additional 5 minutes to allow the flavors to meld together.
Remove the skillet from the heat and sprinkle freshly chopped parsley over the dish to garnish it.
Serve the sautéed chicken livers in white wine sauce immediately and enjoy the delicious flavors!
Tips and Variations
- Keep the livers in cold water in the fridge for one hour before cooking them to avoid leaving any blood during the cooking process.
- To prevent curdling, add the heavy cream to the sauce over medium heat rather than high heat. This ensures a smooth and creamy texture in your white wine sauce.
- For tender and flavorful livers, avoid adding salt while cooking. Instead, wait until the livers are almost done, approximately 2 minutes before they’re fully cooked, to season them with salt. This helps retain their moisture and prevents them from becoming dry and tough.
These sautéed chicken livers in white wine sauce pair perfectly with many side dishes. Here are some great ideas:
- Creamy Cauliflower Mashed Potatoes
- Cauliflower Rice
- Sauteed Zucchini And Tomatoes
- Quick Oven Roasted Vegetables
- Fridge: You can store these sauteed chicken livers leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: You can also freeze them in an airtight container for up to one month. But you will need to know that it will likely change their texture while thawing them in the refrigerator.
- To reheat the chicken livers, transfer them to a skillet and cook them for 3 minutes. You can also use the microwave to reheat them for 5 minutes.
Frequently Asked Questions
What Are Chicken Livers?
Despite their look, they are considered organ meat and not red meat. They come in various sizes and have a rather strong flavor, which is why soaking them helps.
Are Chicken Livers Healthy?
Chicken livers are rich in vitamins (A, B, C, E) but also have minerals (iron) and are a good source of protein. They are good for people with problems related to anemia and for selenium, which helps the proper functioning of the heart.
Do I Need To Rinse The Chicken Livers Before Cooking Them?
Yes, you will have to rinse the chicken livers to be sure that you will remove any dirt or bacteria.
How To Choose The Right Chicken Livers?
Fresh chicken livers must have a beautiful, uniform color, from chestnut to red. You should also check that they are not crushed; this is a sign that they are starting to degrade as fresh.
Sauteed Chicken Livers in White Wine Sauce
- 2 lb chicken livers sliced in half & white stuff removed
- 2 tbsp olive oil
- 1 medium onion
- 4 garlic cloves minced
- ½ cup heavy cream
- ¼ cup white wine
- ¼ tsp dried thyme
- 1 tsp paprika
- salt and pepper to taste
- fresh parsley to garnish
- Heat the olive oil in a large skillet over medium-high heat; add the onion and garlic and cook for 5 minutes or until tender.
- Wash the chicken livers and pat them dry. Then cut them in half and remove the white parts.
- Add the chicken livers into the skillet, and cook on medium/ high heat for 7-10 minutes or until it is no more light pink inside.
- Pour the white wine and heavy cream over the chicken livers, add the seasoning and mix until everything is well combined. Simmer for 5 more minutes.
- Turn off the heat and garnish with chopped parsley.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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