Ingredients
Equipment
Method
- Pat chicken livers completely dry with paper towels and remove any visible connective tissue or green bile spots. Cut larger pieces in half to ensure even cooking. Season generously with salt and pepper, then lightly dust with flour, shaking off excess.
- Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add butter and let it foam but not brown. The ideal temperature is 375°F, which creates the perfect searing environment without burning.
- Place livers in the hot pan without overcrowding (work in batches if necessary). Sear for 2-3 minutes per side until golden brown. The internal temperature should reach 160°F for food safety while maintaining tenderness.
- Remove livers to a warm plate. In the same pan, add sliced onions and cook for 3-4 minutes until softened and lightly caramelized. Add garlic and thyme, cooking for another 30 seconds until fragrant.
- Pour in white wine, scraping up any browned bits. Return livers to the pan and toss gently for 1-2 minutes. Remove from heat, add fresh parsley, and serve immediately.
- Allow cooked livers to rest for 2-3 minutes to redistribute juices and achieve optimal texture before serving.
Notes
Choose livers that are deep red in color with a smooth, glossy surface. Avoid any with green spots or strong odors. For food safety, chicken livers should reach an internal temperature of 160°F. To reduce any strong flavors, soak livers in milk for 30 minutes before cooking. Store cooked livers in the refrigerator for 3-4 days or freeze for up to 3 months. When reheating, use gentle heat with a splash of broth to prevent overcooking.
