Sautéed Chicken Livers in Cream Sauce

Sautéed chicken livers in cream sauce © kvalifood.com

Sautéed chicken livers in cream sauce is a quick and cheap dish you can have on the table in fifteen minutes. The livers are browned with onion, then simmered briefly in stock and cream. Serve on toasted white bread, with a fried egg on top if you like.

Ingredients

Yields 4 servings

  • 300–400 g chicken livers, thawed
  • 1 onion, finely chopped
  • 20 g butter
  • salt
  • freshly ground pepper
  • 1 dl stock
  • ½–1 dl heavy cream

To serve

  • toasted white bread
  • optionally 1 fried egg per person

Directions

Sauté the livers

Cut each liver in two and pat dry with paper towels. Melt the butter in a hot pan. Add the chicken livers and onion. Fry, turning frequently, until the livers are browned on the outside. Season with salt and pepper.

Add the sauce

Pour the stock and cream into the pan. Reduce the heat and let the dish simmer for 5 minutes. Taste and adjust seasoning.

Serving

Arrange the chicken livers on toasted white bread. Add a fried egg on top if you like.

Notes

  • Chicken livers should still be slightly pink inside — overcooked liver turns grainy and bitter.
  • Madeira, port, or dry sherry can replace the stock for a more refined flavor.
  • Doubled with a little extra stock, this works well as a dinner dish with rice pilaf.
  • Chicken livers are cheap and usually available in the freezer section. Thaw slowly in the fridge overnight.
  • A scattering of chopped parsley or chives adds freshness over the rich sauce.