Deviled Chicken Livers
Transform your weeknight dinner into a bold and flavorful feast with this Deviled Chicken Livers recipe—a rich, creamy dish with a fiery kick. Tender chicken livers are perfectly seared and coated in a luscious sauce made from Dijon mustard, Worcestershire sauce, and a vibrant blend of paprika and cayenne pepper, all lovingly balanced with a splash of heavy cream and bright lemon juice. Sautéed onions and garlic infuse the dish with aromatic depth, while fresh parsley adds a finishing touch of freshness. Ready in just 25 minutes, this quick, protein-packed recipe is perfect for those craving an adventurous and satisfying meal. Serve it over steamed rice, alongside crusty bread, or enjoy it as a stand-alone dish to truly savor the layers of flavor. Perfect for liver lovers and culinary explorers alike!
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Ingredients
- 500 g chicken livers
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 75 ml heavy cream
- 2 tbsp (chopped) fresh parsley
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Clean the chicken livers by removing any connective tissue and pat them dry with paper towels. Set aside.
Step 2
In a large skillet, heat the butter and olive oil over medium heat until melted and bubbling.
Step 3
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent, stirring frequently.
Step 4
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Step 5
Increase the heat to medium-high and add the chicken livers in a single layer. Sear them for 2-3 minutes per side, until lightly browned but still slightly pink in the centers.
Step 6
Reduce the heat to medium and stir in the Dijon mustard, Worcestershire sauce, lemon juice, paprika, and cayenne pepper. Stir to coat the livers evenly.
Step 7
Pour in the heavy cream and simmer the mixture for 2-3 minutes, allowing the sauce to thicken slightly. Taste and adjust with salt and pepper as needed.
Step 8
Remove from heat and garnish with chopped parsley before serving.
Step 9
Serve the deviled chicken livers warm, either as-is, with crusty bread, or over steamed rice.
Nutrition Facts
| Serving size | (816.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1861.8 |
| Total Fat 158.3g | 0% |
| Saturated Fat 58.1g | 0% |
| Polyunsaturated Fat 20.5g | |
| Cholesterol 1712mg | 0% |
| Sodium 8550.4mg | 0% |
| Total Carbohydrate 35.6g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 13.3g | |
| Protein 67.5g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 189.7mg | 0% |
| Iron 29.2mg | 0% |
| Potassium 1362.5mg | 0% |
Source of Calories