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Chicken livers sautéed with sage recipe

Chicken livers sautéed with sage recipe

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Chicken livers can be found fresh or frozen in most supermarkets and are an extremely economical standby ingredient to have in the freezer. The addition of a few well-chosen flavouring ingredients, like the fresh sage and balsamic vinegar used here, can transform the livers into something rather special.

11 people made this

IngredientsServes: 4

  • 8 rounds French bread
  • 2 tbsp extra virgin olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, chopped
  • 400 g (14 oz) chicken livers
  • 225 g (8 oz) small chestnut or button mushrooms, quartered
  • 3 tbsp balsamic vinegar
  • 2 tbsp shredded fresh sage
  • salt and pepper
  • small sprigs of fresh sage to garnish

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Preheat the oven to 180°C (350°F, gas mark 4). Arrange the French bread on a baking tray. Using 1 tbsp of the oil, lightly brush the slices of bread on the top side, then bake for 10 minutes or until golden brown.
  2. Meanwhile, heat the remaining 1 tbsp of oil in a heavy-based frying pan. Add the onion and garlic, and sauté over a moderately high heat for 2–3 minutes or until softened.
  3. Add the chicken livers and mushrooms, and cook, stirring constantly, to brown on all sides. Add a little hot water if the liver begins to stick to the pan. As they cook, break up any large livers into bite-sized pieces, using the side of the spatula.
  4. Add the balsamic vinegar, shredded sage and seasoning to taste. Reduce the heat a little and continue cooking for 5–10 minutes or until the livers are just cooked through.
  5. Serve the chicken livers on top of the baked French bread rounds, garnished with sprigs of fresh sage.

Some more ideas

Serve on thick slices of wholemeal toast rather than French bread, or with a celeriac and potato purée. * For Provençal chicken livers, replace the balsamic vinegar with 4 tbsp red wine and use 1 tsp dried herbes de Provence instead of the fresh sage. Serve with rice. * The chicken livers can be baked instead of sautéed. Put all the ingredients in an ovenproof dish and mix together. (If preparing in advance, cover and refrigerate until ready to cook.) Place in the oven preheated to 220°C (425°F, gas mark 7) and bake for 12–15 minutes.

Plus points

Like all liver, chicken livers are a rich source of iron, necessary to help prevent anaemia. * Garlic (along with leeks, onions and chives) contains allicin, which has anti-fungal and antibiotic properties. Garlic also contains other compounds, which in animal studies have been shown to protect against cancer.

Each serving provides

Excellent source of copper, folate, iron, vitamin A, vitamin B2, vitamin B6, vitamin B12. Good source of niacin, selenium, vitamin B1, vitamin C, zinc. Useful source of vitamin E.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I tried it like this and it was beautiful!I also tried adding some fresh thyme to it as well and served it with a fresh salad with red cabbage and a russet Apple.Really worth trying :-)-10 Mar 2016

Sage — Off the Beaten Aisle

And that’s exactly what sage does — it partners up perfectly with foods rich in oils and fats. So why not give it a try? It’s nearly the holidays and time to indulge.

Actually, that’s part of sage’s problem — and why it has a relatively low profile in American cooking compared to other savory herbs, such as basil and oregano.

While we think of all manner of uses for other herbs in all seasons, we tend to pigeonhole sage as a Thanksgiving herb suited mostly for stuffing and turkey.

But the richly peppery-rosemary flavor of fresh sage can more than earn its keep year round. You just need to know how to use it.

Let’s start with what it is. Sage is a perennial related to mint. There are many varieties, including pineapple-flavored sage from Mexico (best suited for desserts).

Sage generally is sold in three forms: fresh, dry ground and rubbed.

Fresh is pretty self-explanatory. When shopping for it, look for leaves that are tender-firm with downy coating and no brown spots.

Rubbed means dried sage leaves that have been quite literally rubbed off the stems. It tends to be pillowy soft and retains flavor well.

Dry ground sage is the least appealing of the three. It has a more muted flavor and doesn’t hold up well in cooking. Skip it.

Because sage pairs so well with dairy, the English have long made a sage-flecked cheese known as sage Derby. So take their cue and add a few fresh sage leaves to your next grilled cheddar sandwich.

The English also like to use sage with sautéed onions, usually destined for a stuffing. So why not toss fresh sage into caramelized onions, then use them to top a pizza with shredded Gouda?

In Germany, sage lands in sausages. And sometimes beer. Not sure about the last one, but I’m inclined to borrow the sage and caramelized onions from England and spoon them into a bun with a grilled sausage.

In Italy, sage rules saltimbocco and osso bucco. But it’s also a natural with butter-drenched pasta.

• Fry chicken livers and onions with fresh sage, salt, pepper and butter. Pulse everything in the processor, then spread over toasted bread. Serve with tomato wedges.

• Make a pesto out of sage, toasted walnuts, lemon juice and soft goat cheese. Slather on a ham sandwich (the Germans love sage with ham).

• Roast cauliflower florets, then toss with melted butter, chopped fresh sage, cooked penne, shredded cheese and an egg. Spoon the whole thing into a loaf pan and bake for about 30 minutes. Cool slightly then slice. Some ham would be a fine addition, too.

This is a great example of how the simplest dishes can be overwhelmingly good. For a heartier version of this dish, add cooked chicken or apple chicken sausage.

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve ¼ cup of the cooking water, then drain the pasta, return it to the pot, cover and set aside.

Meanwhile, in a small bowl, lightly beat the egg. Place the flour in a second bowl, then mix in a bit of salt and pepper.

One at a time, dunk each sage leaf first in the egg, then in then in the flour. Shake off excess flour, then set aside.

In a small skillet over medium-high heat, melt the butter. When it just starts to bubble, add the sage leaves and fry for 1 to 2 minutes per side, or until lightly browned. Transfer to a plate and set aside. Add the pine nuts to the skillet and toast in the remaining butter for 1 minute.

Drizzle the butter and pine nuts over the cooked pasta. Sprinkle in the Parmesan and use tongs to toss until melted. While tossing, drizzle in just enough of the pasta cooking water to create a thick sauce. Season with salt and pepper.

Divide between serving plates, then place or crumble fried sage leaves over each serving.

The Ingredients

This fried chicken livers recipe is simple, from the list of ingredients to the steps to cooking it. Let’s start with the ingredients. I had most of the ingredients on hand either as leftovers (the chili pepper and garlic) or items I regularly keep in my pantry (the spices, oil, and vinegar). In fact, all I had to buy were the tomato and chicken livers, and you know how I love those super-short grocery lists!

Chicken livers, balsamic vinegar, olive oil, cumin, cinnamon, cardamom, garlic, tomato, and chili pepper

I am a food blog

If you love pâté (and who doesn’t?) this chicken liver ragù is an absolute must try. It’s deeply old school Italian – with a suitably deeply old school Italian name: ragù di fegatini di pollo – like the way meatloaf or shepherd’s pie is for us, and it’s genius.

I’m deeply in love with all the classic Italian sauces that we never hear about outside of Italy or high-end autentico restaurants. I’m talking way beyond amatriciana or carbonara I love stuff like pasta alla norcina or ragù modenese. These sauces are so quick, so simple, and so cheap, it’s a shame many of us have to go to expensive Italian restaurants to experience it.

I was inspired to make this after seeing it on the menu of our local aforementioned expensive Italian restaurant a couple of months ago. It just clicked with me: chicken livers are the secret ingredient in ragù Bolognese, why wouldn’t they taste good on their own? I’ve been obsessed with making this for months, but somehow never found the time, until now, and I’m so happy I did.

If you have everything prepped, this sauce comes together in the time it takes to cook your pasta. There’s no 6 hour simmer here. The most expensive ingredient is the cheese, but even so, all in it was about a dollar a plate, and it literally tastes like the love child of a really good chicken liver pâté and an amazing restaurant-made plate of authentic Italian pasta.

A note on guanciale, the only ingredient that might be hard to find: if you’ve never had guanciale, it’s a sweet cured pork cheek that you can probably find locally made by someone in most major cities. I’m sure I’ll get some grief from some Italians for saying this, but you can use it anytime the base of your pasta calls for any form of cured pork.

In keeping with the theme of this post, one cheek keeps me and Steph in pasta for months, and costs less than $10 at our local charcuterie. The equivalent amount of pancetta/proscuitto would be 10x that much. It’s so worth it to seek it out.

And the same goes for this pasta. I made it two nights in a row (because I bought a pound of liver) and we were sad when it was all gone. I was tempted to make this sauce senza-liver, because it was so pretty with just guanciale, shallots, sage, and garlic, but the liver was so good we decided to wait until we get more liver and do it justice.

Chicken Liver Risotto Recipe

  1. To prepare chicken liver risotto, first heat up your chicken stock to be hot enough to add to the rice. It should be simmering.
  2. Meanwhile wash and dice your carrots, celery and onions and process them in a food processor.

Wash and dice your vegetables
Process your mireois

Chicken liver cooked until almost all of its own sauce evaporates
Add your chicken liver to the rice

Peri-peri chicken livers

So I know that chicken livers might not be everyone’s cup of tea but hear me out. First of all, you will be hard-pressed to find a more cost-effective protein that packs the nutrition punch they do.

Are chicken livers good for you?

Chicken livers are very high in protein and iron and contain a range of vitamins and minerals. They are perfect for anyone on a low-carb/Paleo diet. But even if you’re not on a special eating plan, I would seriously urge you to give them a try. Because you guys, they are CRAZY delicious.

If you’ve ever eaten chicken liver pate/mousse/spread, and liked it, you will LOVE them cooked in this spicy peri-peri sauce. I have turned many a liver-hater into liver-lovers with this recipe. The key to cooking really great chicken livers is to not over cook them. When they are over cooked they become tough and rubbery. When they are cooked perfectly they are succulent and absolutely moreish. Serve them with loads of lemon wedges and crusty bread and you have a meal fit for a king.

How to make prosciutto chicken involtini

First of all, cut up the chicken breast into thin slices and beat them with a meat tenderizer. For this recipe I made 8 slices and I used about 2 breasts. I have chosen the larger slices, saving the leftovers for later. You can as well lay 2 smaller slices together if you wish to use up all the meat, that is not very important.

Layer one slice of ham, one slice of chicken meat, another slice of ham and top with 2 fresh sage leaves on one end of the involtini slice. Roll up the sandwiched meat from the sage leaf side. Secure the roll-up with a toothpick or two. Proceed with all the meat slices, make sure you have 2 slices of prosciutto for every chicken slice. There is no need to add any salt to the chicken, as the prosciutto is very salty itself. If you don’t have fresh sage leaves, rather than rolling dried sage leaves inside the involtini I’d recommend to crush the dried sage over the chicken as a seasoning.

How to prepare prosciutto chicken involtini with fresh sage leaves.

You can see the toothpics sticking out on some chicken involtini.

Set a skillet on medium heat and melt the butter, together with 4-5 sage leaves. Turn the heat to medium-high. When the butter is starting to bubble and the sage has released its flavour, add the chicken involtini to the pan. Cook them on medium heat for a couple of minutes, then turn them to brown both sides.

After a couple of minutes, pour one glass of white wine into the pot and let the medium-high heat evaporate the alcohol. After another couple of minutes, reduce the heat, turn the involtini again, and cover the pan. Let simmer for 4-5 minutes, in order to ensure that the involtini will get cooked through to the core.

Remove the lid and turn up the heat a bit more to evaporate any excess wine – you want to be left with a small amount of meat juice and wine glaze rather than a proper sauce. For a nicer presentation if bringing the pan to the table, remove wilted sage leaves and add fresh ones to the pan. Or proceed to plate the prosciutto chicken involtini directly, spooning up some of that glaze from the bottom of the pan. Don’t forget to warn your guests about the toothpicks!

4. Fried Chicken Liver Recipe

Image:, @cook_wabantu
Source: Instagram

Are you a fan of fried hen liver? Here is what you need to know regarding this recipe and what to do in order to prepare some for yourself and a friend at home.


• 2 cups of self-rising flour

• 1 teaspoon freshly pounded pepper

• 2 teaspoon Worcestershire sauce

Cooking Instructions

  1. First, heat 1 tablespoon of each oil and butter in a skillet. Cook pepper and onion for around 6-8 minutes before setting aside.
  2. On the same skillet, adjust the heat and the remaining oil and butter and sear mixture for 2 minutes. Flavour with Kosher salt and pepper.
  3. Put peppers and onions then vermouth, cream, Worcester and Sriracha and allow to cook for 5 minutes.

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4. Serve hot with rice or hot sauce.

READ ALSO: 5 best beef mince recipes

Erica De Mane

Dead Chicken, by Chaim Soutine.

Recipe: Chicken Liver Salad with Escarole, Capers and Sage Croutons

I was thrilled recently when I taught my students to cook up a few chicken liver recipes and got good vibes from the group. I heard comments like, “Oh, I just love chicken livers.” They were sincere, too, I discovered. When I had a few extra livers left in the sauté pan after the demo, some of the students rushed up to our little stage to fork them up, right out of the pan. Don’t underestimate the passion of middle-class Upper Westsiders, as I first learned during my octopus cleaning and cooking class. They get into it. Teaching can be a humbling experience.

Speaking of chicken livers, at the top of my list of favorite winter salads you’d find ones that include crisp, high-heat-sautéed chicken livers, left pink in the middle and finished with a dash of grappa or brandy. That wasn’t something in the recipes I recently did for my class, but it was something I wanted very badly for dinner last night.

The key to any composed salad is to keep it clean. Refrain from using too many flavors, and make the dressing simple (nothing creamy, for instance). If you’re adding hot ingredients, such as sausage, sautéed shrimp, or chicken livers, chose greens that won’t wilt under the heat (arugula, for one, melts with a drip of warm oil). Frisée and escarole are good choices.

For this salad I pulled some flavors from the classic Tuscan chicken liver pâté, a dish I did make for my class (you can find my recipe here). I included capers, sage, a splash of grappa, and coarse black pepper, which is very important for both flavor and texture.

It’s been very cold this week. Many people think of eating baked ziti or polenta when the weather gets rugged. Try this salad instead. You’ll discover what a comfort it can be.

Chicken livers sautéed with capers and grappa, salad-ready.

Chicken Liver Salad with Escarole, Capers, and Sage Croutons

1 small head escarole, torn into pieces
1 small shallot, very thinly sliced
2 slices day-old Italian bread, the crust left on, cut into 1-inch cubes
Unsalted butter
2 fresh sage leaves, chopped
A few big thyme sprigs, the leaves stemmed
1 teaspoon Spanish sherry vinegar
The grated zest from 1 small lemon
Extra-virgin olive oil
½ pound organic chicken livers, cleaned, cut into lobes, and well dried
A generous pinch of sugar
Coarsely ground black pepper
A small palmful of Sicilian salt-packed capers, soaked and rinsed and dried
A tiny splash of grappa

Put the escarole in a salad bowl, and scatter on the shallot.

In a small sauté pan, heat a tablespoon of butter over medium heat. Add the bread cubes, season with salt, and sauté until golden, about 3 minutes. Add the sage, and pull the pan from the heat.

In a small bowl, whisk together the vinegar, thyme, lemon zest, and about 2 tablespoons of olive oil, seasoning with salt.

In a medium sauté pan, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat. When the oils are hot, add the chicken livers, sprinkling them with the pinch of sugar and spreading them out in the pan. Let them brown without moving them around, about a minute or so. Turn them over with tongs, season them with salt and coarse black pepper, and brown them on the other side, about a minute or so longer. Be a little careful, as they can spit at you. When the livers are well browned but still pink at the center, add the grappa and the capers, and let bubble for a few seconds (the pan will probably flame up, so stand back so you don’t melt off your eye lashes). Add the chicken livers and all the pan juices to the salad bowl. Pour on the dressing, add a few grinds of coarse black pepper, and toss gently. Add the croutons, and toss very quickly. Serve right away.

  • 3 tablespoons softened butter, or as needed
  • 8 slices bread
  • ¼ cup butter
  • 1 pound fresh chicken livers, halved
  • 2 slices prosciutto, diced
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup Marsala wine
  • 1 tablespoon butter

Heat a large skillet over medium heat.

Spread softened butter evenly over both sides of each bread slice.

Cook bread slices in hot skillet until browned, 2 to 3 minutes per side. Cut grilled bread diagonally into 2 triangles.

Melt 1/4 cup butter in a skillet over medium heat cook and stir chicken livers, prosciutto, sage, salt, and pepper in melted butter until the livers begin to firm, about 5 minutes.

Remove chicken liver mixture from the skillet.

Top each bread triangle with a portion of the chicken liver mixture.

Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon simmer 3 minutes.

Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted drizzle over the chicken liver topping.


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