Chicken Livers With Caramelized Onions And Wine- Grandma Style is an old recipe that is easy, nutritious, and delicious for you and your family.
Why You'll Enjoy This Recipe
I assume that if you reach 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 unbelievably tasty! I was under ten years old when that happened, 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 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 wasting 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.
Chicken livers are super delicious when cooked in butter or olive oil, nutritious, and a cheap way to provide the proteins in your diet.
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 this recipe
I always start this recipe by washing the livers in cold water and removing the veins before the chicken livers in a bowl where I pour some milk to cover them.
I learned that milk helps mellow the flavor and removes the blood from the liver. It also removes the metallic taste that some people don't like.
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 a 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!
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Chicken Livers With Caramelized Onions And Wine-Grandma Style
- 1 ½ pound chicken livers
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon marjoram
- ½ teaspoon thyme
- ½ 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 a 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 it is done and the liquid in the pan is almost evaporated.