Chicken Livers with Vegetables

Chicken Livers with Vegetables

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Servings: 6
Calories: 348


  • 2 1/4 lbs chicken livers
  • 2 small onions
  • 2 stalks celery
  • 9 oz each small carrots shallots and potatoes
  • 4 tbsp olive oil
  • 4 floz dry white wine
  • 8 floz chicken stock
  • 2 pinches salt
  • Pinch freshly ground black pepper
  • 1 bunch parsley


  • Slice livers in half, cutting off any tissue. Rinse thoroughly and pat dry.
  • Peel and roughly chop onions. Remove coarse strings from celery, wash and slice thinly. Scrape carrots, wash and cut into rounds. Peel and chop shallots and potatoes.
  • Heat 3 tbsp of the oil in a heavy bottomed pan. Fry onions until transparent, then add livers and continue to fry until they turn light grey. Remove livers and set aside.
  • Pour in white wine and allow to evaporate while stirring continuously.
  • Stir in vegetables and chicken stock, season to taste with salt and pepper.
  • Cook gently on low heat until vegetables are tender, about 15 minutes.
  • Return livers to pan with remaining oil. Wash, dry and chop parsley, then sprinkle over the finished dish.
Calories: 348 kcal
Carbohydrates: 11 g
Protein: 31 g
Fat: 18g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 588 mg
Sodium: 339 mg
Potassium: 641 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 25969 IU
Vitamin C: 36 mg
Calcium: 40 mg
Iron: 16 mg
Ingredients Liver, Offal
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