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 just assume that if you reached this page, then you must be a chicken liver lover and you probably have memories of your grandma or somebody in your family cooking liver once in a while.
My grandma, for example, the German one, used to cook pork or beef liver. In butter. Served with homemade potato bread.
I still have the memory of that taste. We used to dip fresh chunks of bread into the delicious drippings from cooking the liver.
It was unbelievable tasty and delicious! Keep in mind that I was under 10 years old when that was happening, which is an unusual food for a child that young.
However, I was lucky enough to be exposed from an early age to different foods. In fact, we didn’t have much of a choice.
It was the food from the plate, or nothing. We didn’t have much and I saw around me how people were used to not waste food.
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.
Chicken liver contains also iron and folate, which is good for everyone, especially pregnant women.
I am not sure when people stopped eating organs. They are delicious if cooked right and good for you. Also they are a cheap way to feed your family good protein.
How To Make Chicken Livers With Caramelized Onions And Wine – Grandma Style:
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. While growing up in Romania, I saw this method numerous times, therefore I do the same.
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 or more, according to your taste. I like more onions in this dish.
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.
Note: Make sure you buy chicken liver from a safe source and the liver comes from healthy chickens. I usually buy organic chicken and also organic chicken liver. The darker the color of the liver, the healthier the animal!
- 1/2 pound chicken livers
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/2 cup white wine (your taste)
- 1 red onion chopped
- 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.
Amount Per Serving: Calories: 247Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 332mgSodium: 365mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 16g