Sauteed Chicken Livers Bacon and Sage
This recipe pairs bacon, onions, and fresh sage with sautéed chicken livers to make an easy entrée to serve with sides like orzo or rice.
Servings: 4 servings
Ingredients
- 1 lb chicken livers
- 1 cup milk
- 2 slices thick-cut bacon cut into 1/2-inch pieces
- 2 tablespoons vegetable oil
- 1/2 medium onion chopped (about 3/4 cup)
- 4 to 5 fresh sage leaves finely chopped
- 1 clove garlic finely chopped
- 1/4 cup low-sodium chicken broth
- Salt and freshly ground black pepper
Instructions
- Trim the chicken livers of any visible fat and sinew and cut the larger pieces in half. Place in a bowl and add the milk to cover. Cover and refrigerate for a minimum of 1 hour, up to 12 hours.
- Drain the livers well, then transfer to a paper towel lined plate and pat dry.
- In a large skillet, fry the bacon until crisp, remove and blot the excess fat with paper towels. Discard all but one tablespoon of the bacon fat from the pan. Add 1 tablespoon of the vegetable oil and heat over medium heat.
- Add the onion and sage and sauté until golden, 3 to 5 minutes. Add the garlic and cook for 1 minute more. Transfer the mixture to a plate and set aside.
- Return the pan to the stove over medium-high heat and coat with the remaining tablespoon of oil. Add the chicken livers, season lightly with salt and pepper, and sauté until they're lightly browned on the outside.
- Reduce the heat to medium, return the bacon mixture to the pan, combine well and cook for 1 minute. Stir in the broth and continue cooking until the livers are rosy pink on the inside, 2 to 3 minutes longer. Take care not to overcook.
- Serve immediately, spooning the pan juices over each serving.
Notes
- Always trim the livers: Use a pair of cooking shears to trim the livers of all visible bits of fat, sinew, and veins, then cut them into bite-sized pieces.
- Soak them in milk: Place the livers in a shallow bowl, pour milk over them to cover by 1/2 inch. Stir, cover the bowl, and refrigerate for at least 1 hour and up to 12. Soaking chicken livers in milk mellows their flavor, prevents them from developing any bitterness during cooking, and gives them a smooth, rich texture.
- Pat dry before sautéing: After soaking, transfer the chicken livers to a paper towel-lined plate and pat dry.
- Preheat the pan: Coat your frying pan (you may want to use non-stick) with a small amount of oil and preheat over medium-high heat.
- Brown over medium-high heat: Add the livers to the hot pan in a single layer, season with a little salt and pepper, and brown them on all sides.
- Finish over lower heat and don’t overcook: Reduce the heat to medium and continue cooking until the livers are rosy pink on the inside. Be careful not to overcook. Note: This recipe calls for adding a little chicken broth along with fresh sage in the last minutes of cooking. These pan juices can be spooned over the livers and a side dish of rice, orzo, or even mashed potatoes.
Nutrition
Calories: 279 | Total Fat: 20g | Cholesterol: 403mg | Sodium: 205mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 1g | Protein: 22g