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Chicken Livers Sauté
What you need
- 1 lb. +/- chicken livers
- 1/4 lb. crimini mushrooms, sliced (optional)
- Olive oil
- 1 - 2 Tbl seasoning blend (either ground paprika/garlic/onion or a premade ie. Tony Chachere's, Poultry Seasoning, Old Bay Seasoning, your own house blend, etc.)
- Salt & Pepper if not using a premade (purchased) blend
How to make it
- Dry chicken livers, cut out bits of fat and cut into 1 to 1 1/2 inch pieces
- Sprinkle with seasoning blend on one side
- Heat oil in a large non-stick skillet over medium heat
- When oil starts to ripple, add chicken livers, seasoned side down
- Add mushrooms around the edges if using them
- Sprinkle unseasoned side with some of the seasoning blend
- Turn when first side is browned
- Cook until browned on second side and livers are firm to the touch
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