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    Home » Recipes » Lunch

    Chicken Liver Stew

    Published: May 4, 2022 · Modified: Apr 8, 2025 by Nataliia

    Jump to Recipe

    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.

    Cooked chicken and onions in a stainless steel pan with fresh parsley on top.

    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.

    Jump to:
    • Why you will love this recipe
    • Ingredients
    • 🔪How to make chicken liver stew
    • Variations
    • Equipment
    • Serving suggestions
    • Storage and reheating
    • Common question
    • More chicken liver recipes
    • 📖 Recipe
    • 💬 Comments

    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

    Image of all ingredients to make this chicken liver stew. All the ingrdients on the image are labeled.
    • 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

    Two images showing how to trip livers and slice onions.

    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. 

    Process collage shot where you can see how to fry onions.

    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. 

    Two process shots showing the process of browning chicken livers.

    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. 

    Collage of final steps of the recipe: adding the broth and cooking the stew.

    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. 

    Close up shot of cooked livers with onions in a white bowl ,with only about ¼ visible on the image.

    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

    How do I know when chicken livers are fully cooked?

    Chicken livers are done when they are no longer pink inside, with an internal temperature of 165°F (74°C).

    More chicken liver recipes

    • Chicken liver pate
    • Chicken liver curry
    • Fried chicken livers and onions

    📖 Recipe

    Cooked livers in afrying pan with fresh parsley on top.

    Chicken Liver Stew

    Nataliia
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course dinner, lunch
    Cuisine American, Ukrainian
    Servings 3
    Calories 233 kcal

    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.

    Nutrition

    Calories: 233kcalCarbohydrates: 4.6gProtein: 28gFat: 14.9gCholesterol: 22.6mgSodium: 519mgFiber: 1gSugar: 0.1g
    Keyword chicken liver stew, livers and onions
    Tried this recipe?Let us know how it was!

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    Sava's kitchen female author wearing an apron standing in the kitchen.

    Hi, I'm Nataliia, a mom from Ukraine living in the U.S. I share cozy, family-friendly recipes that taste like home, no matter where you are. I hope these recipes end up in your family’s recipe box someday.

    More about Nataliia →

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