Creamy Chicken Liver

Served with sautéed kale—talk about vitamins!

This is a old fashionned recipe from my great great grandmother and before. It’s right up there with stew for a down home comfort food. Bonus, It’s also packed with nutrition.

Prep: 10 minutes

Cook: 20 minutes

Ready in 30 minutes


2 containers chicken livers, connective tissue removed

1 green pepper, cleaned and sliced medium fine

1 yellow onion, cleaned, halved and sliced medium fine

1 tbsp garlic powder or two mashed cloves

1 tsp each salt and pepper

1/4 cup dry white wine or sherry

1/2 stick butter

1 cup sliced mushrooms and 2 cups cream or mushroom soup and 1 can water

Low carb/high fiber pasta

Wide egg noodles for non-ketoers


In a large skillet with lid, saute onions, green peppers and sliced mushrooms in butter until soft and add garlic. Season with S&P. Deglaze with white wine, reduce and add livers. Stir around gently then add cream. Here if you wanted a short cut just use Campbell’s mushroom soup. It’s just as yummy. Cover and simmer for 10 minutes until livers are cooled through and sauce has reduced. Serve on pasta with a side of cooked beets or here I’ve sauteed kale as a side. It’s a family favorite.

2 Comments Add yours

  1. jadwiga49hjk says:

    I just love chicken livers

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