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 recipe for sauteed chicken livers is super easy to prepare without any complicated techniques, using ingredients available to anyone.
Trust me when I tell you that this recipe for fried chicken livers will be loved even by people who don’t like them so much since it is loaded with delicious flavors and pairs great with many side dishes recipes.
Just think about some creamy sauteed chicken livers with caramelized onions, then smothered in a rich and delicious sauce. Sounds delicious, right? Trust me that you will love this recipe.
- Why Are You Going To Love This Recipe
- Ingredients For Sauteed Chicken Livers Recipe in White Wine Sauce
- How To Make Sauteed Chicken Livers Recipe in White Wine Sauce
- Tips For Making The Best Sauteed Chicken Livers
- Serving Ideas
- Storing Leftovers
- Frequently Asked Questions
- Sauteed Chicken Livers in White Wine Sauce
Why Are You Going To Love This Recipe
- It’s a creamy and easy-to-make recipe.
- Ready in under 30 minutes.
- You can make it ahead of time.
- Made with naturally low-carb ingredients.
- Loaded with delicious flavor and smothered in a fragrant sauce.
Ingredients For Sauteed Chicken Livers Recipe in White Wine Sauce
You will need only a few simple ingredients that are easy to find and probably already have in your kitchen. Here is a list of everything you will need:
- Chicken Livers – use fresh chicken livers. It has many vitamins and iron.
- Olive Oil – feel free to replace it with any other vegetable oil.
- Butter – use softened room-temperature butter.
- Onion – you will need a white or yellow onion cut julienne.
- Garlic – fresh garlic is the best for an intense flavor.
- White Wine
- Heavy Cream – use full-fat heavy cream to create a delicious creamy sauce.
- Water – is used for cooking the chicken livers.
- Thyme – feel free to use any other dried herbs that you like.
- Paprika – use smoked paprika for an intense flavor.
- Salt&Pepper – to taste.
- Parsley – fresh chopped parsley to garnish.
How To Make Sauteed Chicken Livers Recipe in White Wine Sauce
Trust me that you will love this recipe once you see how easy it’s to prepare. Here is everything you have to do:
- Start by cutting the onion into long thin strips.
- Add the olive oil and butter into a large skillet over medium-high heat, add the onion and cook it for 5 minutes or until tender.
- Then add the minced garlic and cook for one more minute.
- Add the chicken livers over the onion and garlic and cook them until they are no longer pink.
- Pour the water over the chicken livers and cook for 15 minutes until the water is reduced. Pour the wine and cook for 2 more minutes.
- Once the chicken livers are cooked, pour the heavy cream, mix until well combined, add the seasonings and cook for 5 more minutes.
- Remove the skillet from the heat and garnish with fresh chopped parsley.
Tips For Making The Best Sauteed Chicken Livers
- Keep the livers in cold water in the fridge for one hour before cooking them to avoid leaving any blood during the cooking process.
- Make sure you don’t add the heavy cream on high heat because it will curdle.
- Do not add salt while cooking the livers because it will dry and harden them. It must be added 2 minutes before they are ready.
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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