Chicken Livers With Caramelized Onions And Wine- Grandma Style is an old recipe that is easy, nutritious and delicious for you and your family.
I don’t know about you but I love chicken liver. I do not make it often enough but it is always a good day when I find fresh, organic ones and I can cook them. Cooked in butter or olive oil, chicken livers are super delicious, nutritious and a cheap way to provide the proteins in your diet.
I always start this recipe by putting the chicken livers in a bowl where I pour some milk to cover them.
I learned that milk helps mellow the flavor and remove the blood from the liver. If you don’t feel like soaking the chicken liver in milk, don’t do it. Romanians do that for generations and this is how I learned.
I cover them with plastic wrap and keep them in the fridge for 30 minutes.
However, after soaking the livers in milk, you have to rinse them few times with clean water until you get rid of the milk. Remove the excess water with paper towels.
Meanwhile, add some oil or butter to a skillet. Chop an onion.
Place the onions in the skillet on medium heat and saute them together with the chicken livers until the onions get translucent.
Add salt and pepper, some thyme, marjoram and a glass of white wine. Cover the skillet and let the liver cook on medium-low heat until the liver is done and the liquid in the pan is almost evaporated.
- ½ pound chicken livers
- 1 cup milk
- ½ tsp salt
- ½ tsp pepper
- ½ tsp marjoram
- ½ tsp thyme
- ½ cup white wine (your taste)
- 1 chopped red onion
- 2 Tablespoons olive oil or 1 Tablespoon butter
- parsley for garnishing
- Grab a bowl and pour some milk over the chicken livers enough to cover them.
- Cover the bowl with plastic wrap and keep it in the fridge for 30 minutes.
- After soaking the livers in milk, rinse them few times with clean water until you remove all milk. Remove the excess water with paper towels.
- Add some oil to a skillet and chop an onion.
- Add it to the skillet.
- Add the chicken livers and sauté them together until the onion gets translucent.
- Add salt and pepper, some thyme, marjoram and a glass of white wine.
- Cover the skillet and let the liver cook on medium-low heat until the liver is done and the liquid in the pan is almost evaporated.