Description
This creamy chicken livers recipe offers a rich and flavorful dish, featuring tender chicken livers cooked in a luscious sauce of butter, garlic, smoked paprika, and heavy cream, finished with a touch of lemon juice for brightness. Perfect for a hearty and comforting meal served with crusty bread.
Ingredients
Scale
Main Ingredients
- 1½ lb (750g) chicken livers (cleaned and trimmed)
- 2 tbsp butter
- 4 garlic cloves (crushed)
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- pinch cayenne pepper (optional)
- 1 cup chicken stock
- 1 cup heavy cream
- 2-3 tsp lemon juice (to taste)
- salt and black pepper (to taste)
- Chopped parsley (for garnish)
Instructions
- Prepare the chicken livers: If not pre-cleaned, trim any excess fat and connective tissue from the chicken livers, then pat them dry thoroughly with paper towels to ensure proper searing.
- Melt butter in skillet: Heat 2 tablespoons of butter in a large skillet or frying pan over medium-high heat until melted and hot.
- Sear the chicken livers: Add the chicken livers to the pan, season them generously with salt and black pepper, and allow them to sear undisturbed until golden brown on one side, then flip to sear the other side similarly.
- Remove and set aside: Once browned on both sides, transfer the chicken livers to a plate and set aside temporarily.
- Sauté garlic and spices: Add the crushed garlic along with smoked paprika, onion powder, dried oregano, and cayenne pepper (if using) to the same pan. Sauté over medium heat until the garlic is fragrant but not burnt, stirring frequently.
- Add chicken stock and reduce: Pour in 1 cup of chicken stock, stirring to deglaze the pan and loosen any browned bits, then allow the liquid to reduce slightly for about 2 minutes.
- Add heavy cream and lemon juice: Stir in 1 cup of heavy cream and 2-3 teaspoons of lemon juice, tasting and adjusting the seasoning with salt and pepper as needed.
- Simmer the sauce: Bring the sauce to a gentle simmer and let it cook for 5 minutes to thicken and develop flavor.
- Return chicken livers to sauce: Place the chicken livers back into the skillet, submerging them in the creamy sauce, and simmer gently for an additional 5-7 minutes until they are fully cooked through but still tender.
- Garnish and serve: Sprinkle chopped parsley over the top and serve the creamy chicken livers hot with crusty bread to soak up the delicious sauce.
Notes
- Ensure chicken livers are cleaned well to remove any bitterness and excess fat.
- Do not overcook the livers to avoid dryness; they should remain tender inside.
- You can adjust the amount of cayenne pepper to control the spice level or omit it for no heat.
- Serve immediately for best texture and flavor.
- This dish pairs wonderfully with rustic bread or steamed rice.
