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Chicken livers with Caramelized Onions and Mushrooms


We bought some chicken livers from the shop today, you can get a lot for a good value. I used to cook them only the way my mam cooked them before which is in turmeric and cumin but today I was in humor for something different.  So chicken livers with caramelized onions and mushroom is yet another healthy and nutritious meal to feed the whole family.

Chicken liver with mushrooms, caramelised onions and a Celeriac Salad
Author: Mira
Prep time:
Cook time:
Total time:
Serves: 4
  • 2 medium onions, cut in two and thinly sliced
  • 2 tablespoons extra virgin olive oil or butter, more as needed
  • Salt and freshly ground black pepper to taste
  • 1 sprig fresh rosemary, finely chopped
  • 1 cup button mushrooms, cleaned, trimmed and sliced
  • 4 uncooked chicken livers
  • 2 tablespoons sherry vinegar
  1. Put onions in a large skillet over medium heat. Cover and cook, until onions are dry and almost sticking to pan.
  2. Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan and set aside.
  3. Wipe pan with a paper towel, put it over medium-high heat and add remaining oil. When oil is hot add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
  4. Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.
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