When you reach a certain age, there is something nostalgic about a dish like Chicken Liver and Onions. It’s a hearty, old-fashioned comfort food that brings warmth to the plate and a rich depth of flavour that lingers on the palate. Served over creamy mashed potatoes with soft, sautéed mushrooms and a thick, savoury sauce, this dish is the kind of home-cooked meal that never goes out of style. It’s one of my favourites.
The star of Chicken Liver and Onions is, of course, the chicken liver. While liver may not be to everyone’s taste at first, it’s worth giving a try if you haven’t already. Chicken liver has a soft, almost velvety texture and a mild flavour compared to beef or lamb liver. It’s also packed with nutrients like iron and vitamin A, which makes it not just delicious, but nutritious too.
To balance the richness of the liver, sliced onions are gently cooked until soft and golden. The onions bring natural sweetness to the dish, which pairs beautifully with the strong, earthy flavour of the liver. When cooked low and slow, the onions become almost caramel-like, blending into the sauce and adding depth without overpowering the other ingredients.
Sliced mushrooms are another key player here. Their earthy, meaty quality complements both the liver and the onions, adding texture and a slightly woody aroma. Mushrooms also soak up flavour like a sponge, making them perfect for the thick, savoury sauce that ties everything together.
Speaking of the sauce, it’s usually made using a rich stock, often beef or chicken, and thickened until smooth and glossy. A splash of Worcestershire sauce or a dash of red wine can give the sauce an extra kick, enhancing the umami flavours and making the whole dish even more satisfying. The sauce brings everything on the plate together – coating the liver, the onions, the mushrooms, and pooling just enough over the mashed potatoes to make each bite something special.
Mashed potatoes make the perfect base. Soft, buttery, and slightly creamy, they provide a comforting contrast to the deep flavours above. Every mouthful becomes a blend of textures – smooth mash, tender liver, silky sauce, and the occasional bite of onion or mushroom.
Chicken Liver and Onions might be simple but is a wonderful dish that I’ve been making for over 40 years.
Chicken Liver and Onions
Ingredients
- 500 g chicken livers cleaned and trimmed
- 2 large onions thinly sliced
- 250 g mushrooms sliced (button or chestnut work well)
- 2 tbsp olive oil
- 30 g butter
- 2 cloves garlic finely chopped
- 1 tbsp plain flour
- 300 ml chicken stock or beef
- 1 tbsp Worcestershire sauce red wine
- salt to taste
- black pepper to taste
- fresh parsley chopped
- 800 g mashed potatoes to serve
Instructions
- Rinse the livers under cold water, remove any sinew or fat, and pat them dry with kitchen paper. Set aside.500 g chicken livers
- In a large frying pan or skillet, heat 1 tablespoon of olive oil and half the butter over medium heat. Add the sliced onions and cook gently for about 10–12 minutes, stirring often, until they become soft and golden.2 tbsp olive oil, 30 g butter, 2 large onions
- Stir in the mushrooms and cook for a further 5 minutes until they’re soft and starting to brown. Remove the onions and mushrooms from the pan and set aside.250 g mushrooms
- In the same pan, add the remaining olive oil and butter. Place the chicken livers in the pan and cook over medium-high heat for 2–3 minutes on each side until browned but still slightly pink in the centre. Don’t overcrowd the pan – cook in batches if necessary.2 tbsp olive oil, 30 g butter
- Reduce the heat, return the onions and mushrooms to the pan, and stir in the garlic. Sprinkle over the flour and stir to coat everything evenly.2 cloves garlic, 1 tbsp plain flour
- Gradually pour in the stock, stirring constantly to avoid lumps. Add the Worcestershire sauce, season with salt and pepper, and let the sauce simmer for about 5–7 minutes until thickened and the livers are fully cooked.300 ml chicken stock, 1 tbsp Worcestershire sauce, salt, black pepper
- Spoon the chicken liver mixture over a generous serving of mashed potatoes. Garnish with a little chopped parsley if desired.fresh parsley, 800 g mashed potatoes
8 comments
So so very tasty. The chicken liver had a bit of bite yet soft, the onions were perfect and the gravy and mash were the finishing touch. Making this again.
Flavours were good, but liver is still a bit of an acquired taste for me.
Great old-school comfort food.
I hadn’t cooked chicken liver in years, but this recipe brought back so many memories. The sauce is rich and the mashed potatoes soak it up beautifully.
The dish turned out fantastic – earthy mushrooms, sweet onions, and perfectly cooked livers.
I was sceptical about eating liver, but this was a revelation.
I added a splash of red wine to the sauce and it really lifted the flavour
The onions and sauce really mellow it out. Great served with buttery mash