Chicken Liver and Onions

A rich and comforting dish featuring tender chicken livers, sweet caramelised onions, earthy mushrooms, and a thick, savoury sauce. Served over creamy mashed potatoes, it’s a simple yet flavourful meal that’s perfect for a cosy evening in.

Prep Time 15

Cook Time 30

Total Time 45

Servings People

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

Notes

Chicken Liver and onions is warming, flavourful, and surprisingly easy to prepare. It’s a great way to enjoy chicken livers, especially when served with buttery mashed potatoes and a spoonful of that rich, savoury sauce.

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