This Butter-Seared Chicken Livers with Caramelized Onions and Thyme recipe is a delightful way to enjoy a rich and savory dish that showcases the unique flavors of chicken livers. Paired with sweet caramelized onions and a hint of thyme, this meal is sure to impress both family and friends.
Why make this recipe
Chicken livers are an excellent source of nutrients and can transform into a gourmet experience when cooked properly. This dish is quick to prepare and brings a wonderful balance of flavors with the sweetness of caramelized onions and the earthiness of thyme. It’s perfect for a special occasion or when you want to try something new in the kitchen.
Ingredients
- 1 lb chicken livers, trimmed and patted dry
- 2 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
- 2 sprigs fresh thyme
- 1 tbsp sherry vinegar
- Salt and black pepper to taste
- Flaky sea salt for finishing
- Good quality olive oil
How to make it
- Thoroughly trim the chicken livers, removing any green spots or connective tissue. Pat them extremely dry with paper towels. Season generously with salt and pepper. Let rest for 10 minutes to temper.
- Heat a large cast-iron skillet over medium heat with a drizzle of olive oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15 minutes until deeply golden and sweet. Deglaze with water if needed. Transfer onions to a bowl.
- Increase heat to high and add 1 tablespoon butter to the skillet. Once the butter foams, place the livers in a single layer. Sear without moving for 2 minutes until a deep brown crust forms. Flip and add remaining butter and thyme sprigs.
- Tilt the pan and baste the hot butter over the livers for 1 to 1.5 minutes. Cook to 145°F for medium-rare. Transfer to a plate and tent loosely with foil.
- Discard thyme sprigs. Return pan to medium heat and add sherry vinegar. Scrape up browned bits and reduce by half. Return onions to pan, toss to coat, and remove from heat.
- Arrange livers on plates. Spoon onions over top. Sprinkle with flaky sea salt and black pepper. Serve immediately.
How to serve it
Serve these delicious livers atop a bed of creamy mashed potatoes or with crusty bread to soak up the flavorful juices. A side salad can provide a refreshing contrast to the rich flavors of the dish.
How to store it
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave to preserve the texture.
Helpful tips
- Make sure to pat the chicken livers dry really well to achieve a good sear.
- Don’t skip the resting period after seasoning the livers; it helps in achieving a better crust.
- Adjust the seasoning according to your taste preference, especially with salt and pepper.
Optional variations
You can try adding different herbs such as sage or oregano instead of thyme for a different flavor profile. Additionally, adding a splash of cream to the onions can create a richer sauce.
Frequently asked questions
Can I use frozen chicken livers?
Yes, you can use frozen chicken livers. Just be sure to thaw them completely and pat them dry before cooking.
What can I serve with chicken livers?
Aside from mashed potatoes and crusty bread, consider serving with a green vegetable like sautéed spinach or green beans for a complete meal.
How do I know when the chicken livers are cooked properly?
Cook the livers until they reach an internal temperature of 145°F for medium-rare. They should be slightly pink in the center; overcooking may result in a rubbery texture.
