Try this easy and tasty chicken liver stew. Tender chicken livers, onions and mild spices stewed in chicken broth make the perfect comfort meal for lunch or dinner.
If you enjoy offal meats, you'll also love our fried chicken hearts recipe. They have slightly chewy texture and milder flavor compared to chicken livers.
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Why you will love this recipe
- It is very affordable and easy to make.
- The recipe is straightforward and doesn't require any complicated techniques or ingredients.
- It pairs well with various sides like rice, mashed potatoes, or crusty bread.
Ingredients
- Chicken Livers: I used fresh organic chicken livers. I buy mine at the Whole Foods store. If you have frozen livers, let them thaw overnight in the fridge.
- Olive Oil: Olive oil or other oil for cooking the onions.
- Onion: I used yellow large onion.
- Salt: Add just the right amount of salt for your taste.
- Spices and Herbs: I made a great mix of sweet and mild spices to make this chicken liver stew even better. My herb mix consists of marjoram, basil, thyme, paprika, garlic powder and some black peppers. You can use other herbs as well.
- Chicken Broth: I used organic low sodium chicken broth for the liquid part of the stew. You can use any broth or even water instead. Just make sure to adjust the amount of salt accordingly.
- Apple Cider Vinegar - Just a little bit of apple cider vinegar added to the stew will make the liver taste more tender and taste better.
- Fresh Chopped Parsley(optional) - Add some fresh chopped parsley at the very end. It will give the fresh, spring taste to this liver stew.
See the recipe card for quantities.
🔪How to make chicken liver stew
Prepare Ingredients - rinse, drain and pat dry chicken livers. Each liver has two parts. Cut each liver in half and trim it to remove any connective tissue and fat. Peel and slice the onions into half or quarter rings as shown above.
Cook Onions - add olive oil to your frying pan and heat it over medium heat. Add the sliced onions and cook them on medium-low heat stirring frequently for about 10 minutes or until they become translucent and just start caramelizing.
Add Livers - add cleaned and trimmed livers, salt and spices. Stir and cook on medium heat for about 4-5 minutes flipping them halfway. Cook until livers brown on both sides.
Add Broth - now add the broth and apple cider vinegar to the pan, cover and bring the stew to boil. Once it boils, turn the heat on low and cook for another 10 minutes or until the livers' internal temperature riches 165°F and no bloody inside. It can remain slightly pink.
Hint: do not slice onions too thin to prevent them from burning.
Variations
- Spicy: Add 1.4 teaspoons of cayenne and ½ teaspoon of garam masala if you like spicy food.
- Veggie-deluxe: As an option, you can add a frozen mix of carrots, peas or other vegetables to the stew.
- Creamy(my favorite): You can make this sweet creamy by draining half of the broth and adding ½ cup of sour cream at the end. So good!
Equipment
- Colander
- Cutting board
- Measuring cup and spoons
- Stainless steel frying pan with the lid
- Wooden spatula
Serving suggestions
You can serve this delicious chicken liver stew over noodles, rice, or even roasted potatoes.
I always offer a side of salad or some steamed veggies to go with this meal.
Storage and reheating
- Refrigeration: Store the leftovers in an airtight container in a fridge for about 3 days. Reheat in a microwave or frying until sizzling hot.
- Freezing: Although I do not recommend freezing cooked livers as their texture and shape will change, you can freeze them for up to 3 months in a freezer-safe bag or container.
Common question
Chicken livers are done when they are no longer pink inside, with an internal temperature of 165°F (74°C).
More chicken liver recipes
📖 Recipe
Chicken Liver Stew
Equipment
- 1 colander
- 1 cutting board
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 frying pan with the lid
- 1 wooden spatula
Ingredients
- 1 pound chicken livers cleaned and trimmed
- 1 large onion sliced into half or quarter rings
- 1 Tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon dry marjoram
- ½ teaspoon paprika powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dry thyme
- ¼ teaspoon black pepper or more by taste
- 1 cup low sodium chicken broth or water
- 1 Tablespoon apple cider vinegar
- 3 tablespoons chopped fresh parsley optional
Instructions
- Heat the oil in a frying pan over medium heat. Add sliced onions and cook for about 10 minutes stirring them often until they become translucent and begin to caramelize.
- Add cleaned and trimmed chicken livers, spice mix and salt. Stir everything carefully. Fry for another 4 minutes flipping the livers halfway until both sides are browned.
- Add the broth and apple cider vinegar, cover the frying pan with the lid and bring it to boil. Turn heat on low and let it simmer for about 10 minutes, or until the livers reach 165°F. Top with freshly chopped parsley or other herbs, if desired. Enjoy your meal!
Notes
- wash and trim the livers before cooking.
- soaking the liver in the milk (in the fridge) for couple of hours will reduce the bitterness.
- liver may remain pink inside (not bloody), but make sure the internal temperature reaches 165°F.
- wash and sanitize your hands, cutting boards and kitchen surfaces after handling raw meat.
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