Pan-Fried Chicken Livers with Garlic and Herbs

Name: Pan-Fried Chicken Livers with Garlic and Herbs
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: France
Ingredients: 500 g of chicken liver (trimmed and cut into pieces); 25 g of butter; 1 tbsp of olive oil; 2 garlic cloves (finely chopped); 3 tbsp of parsley (chopped); 1 tbsp of dill (chopped); 1/2 tsp of red chili pepper (flakes); 1/2 tsp of salt; 1/2 tsp of black pepper (ground)

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Pan-fried chicken livers are golden on the outside and wonderfully tender in the middle, spiked with garlic and fresh herbs. This traditional, very affordable dish comes together in minutes for a warm dinner. Enjoy it piping hot with a crisp green salad or crushed potatoes.

Total time: 16 min
Prep: 10 min
Cook: 6 min
Difficulty: Easy
Per person: €1.38

By the CookinBreak team

Ingredients 9

servings

Estimated cost €5.50

Equipment

Cutting boardfor trimming the offal and chopping the herbs
Paper towelsfor thoroughly drying the liver pieces
Cast-iron skilletlarge and thick for searing over high heat

Instructions

Tap a number to check off the step, and a time to start a timer.

Thoroughly pat the chicken liver pieces dry with paper towels to remove any surface moisture.

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Heat a large cast iron skillet over high heat with the olive oil and butter until the mixture sizzles without browning.

Place the chicken liver pieces in the skillet, well spaced apart, and let them brown for without touching them.

Flip the pieces to color the other side for , then add the chopped garlic cloves, red chili pepper, salt and black pepper.

Continue cooking for , stirring constantly to coat the meat in the fragrant fat without burning the garlic.

Immediately remove the skillet from the heat, stir in the fresh parsley and dill, then serve piping hot while the center is still tender.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

For dessert

Chocolate Truffles

15 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

210kcal

Protein26 g51%
Carbs2 g4%
Fat10 g45%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a nice golden crust without drying out the inside, pat the livers thoroughly dry with paper towels before cooking. Also be careful not to overcrowd the pan: cook in two batches if needed so the meat browns instead of boiling.

Freezing : Can you freeze this recipe?

Yes

Up to 2 months in an airtight container. Texture may change.

Storage : How long does it keep?

Not ideal. Keeps 1-2 days max in an airtight container in the fridge. Becomes dry.

Making ahead : Can you make it the day before?

Same day

Not relevant. Quick preparation, to be made right before serving.

Reheating : How do you reheat it?

Saucepan over low heat with a splash of water. Microwave at medium power in short bursts. Oven and air fryer not recommended (they dry it out quickly).

Variations

Balsamic vinegar version: deglaze the pan with two tablespoons of balsamic vinegar right after removing the meat to make a glossy sauce.
Mushroom version: sauté sliced white mushrooms before adding the livers for a complete woodland-style skillet.
Caramelized onion version: slowly soften sliced onions over low heat before searing the chicken livers over high heat.

Mistakes to avoid

Overcooking the liver, which makes it grainy, bitter and dry instead of soft and tender.
Salting too long in advance, which draws out water and keeps the pieces from caramelizing properly.
Adding the garlic at the start over high heat, as it may burn and make the dish very bitter.

Frequently asked questions

How do you know when chicken liver is cooked?

The liver should be nicely golden on the surface and still slightly pink in the center. To the touch, it should feel soft and springy, not firm, which would mean it is overcooked.

Do you need to rinse the livers before cooking?

You can quickly rinse them under cold water to remove any impurities, but it is essential to dry them thoroughly with paper towels before putting them in the fat.

Can you replace the dill with another herb?

Absolutely, you can use only flat-leaf parsley, or fresh chives or tarragon depending on your taste, to go with the parsley and garlic mixture.

What side dish goes well with this skillet?

This dish pairs ideally with homemade mashed potatoes, fresh buttered pasta, white rice or a simple curly endive salad with garlic croutons.