I am not sure why I haven’t posted this recipe yet – I think because it isn’t really a ‘recipe’ in my mind. Probably the same reason I don’t post a ‘recipe’ for cooking a steak. But I think this one is worth it because it is such a hit in our house that we now eat it exactly the same weekly. Liver has fallen out of fashion, but even as recently as 50 years ago liver was a weekly staple in many homes (including my father and grandmother). Lean animal protein is what we eat nowadays and it’s not anywhere near as nutritious as the organs. Did you know that hunters like lions will eat the fat and organs first and often leave the lean muscle meat for scavengers? Another bonus – it is incredibly cheap – even for local organic. I buy a pound at the Farmers Market for $3.50. Yes – you heard that right – this meal in total feeds 4 people for less than $10.
I used to hate preparing raw chicken and truthfully – raw liver isn’t that much different in consistency from a raw boneless skinless chicken breast… I kind of got over that fear when 10 years ago I became the lucky cousin who was responsible for making my grandmother’s chopped liver recipe for Passover when my grandmother couldn’t make it anymore. I learned how to prepare and cook it – and I was proud to do so as it was honoring my grandmother. Recently when I read how good for you liver actually was I couldn’t believe I hadn’t tried to make it for a non-holiday dinner before. My 3 year old calls them chicken nuggets and I guess in a way they probably are the original chicken nugget!
Sauteed Chicken Liver
(serves 3-4 – if you want to serve 5-6 I would add another pound of liver)
- 1 lb. chicken liver (I buy them frozen or fresh at the Farmers Market in 1 lb packages)
- 1 yellow onion, sliced
- 1 bunch greens (spinach, swiss chard, collard or kale – pick your favorite)
- 8 oz. mushrooms, sliced
- schmaltz (aka chicken fat) or ghee – about 2 tbsp.
- white all purpose flour or coconut flour if grain free to dust the chicken livers – about 1 tbsp. – where to buy flours
- 2 cups homemade chicken stock – where to buy stock
- 1/4 cup dry white wine
- 1 clove garlic, minced
- salt and pepper to taste – where to buy real salt
Wash, de-vain and cut up chicken livers into 1 inch pieces. Meanwhile in a saute pan, cook onions with the schmatlz or ghee and a pinch of sea salt until soft, then add mushrooms and saute on low until almost caramelized. Add greens and saute until wilted. Season to taste with sea salt and pepper and even a little lemon juice if you so desire.
Heat up second pan with schmaltz or ghee. Season the chicken livers with salt and pepper and then dust with flour and then immediately add to the hot pan. Saute until they give you a little resistance to the touch and are no longer pink but don’t overcook them hard. Remove them from the pan and set aside on a plate while you make the pan sauce.
Deglaze the pan on medium high heat with the white wine. Add the garlic. Add the chicken stock and boil until reduced by half. Season to taste with sea salt and pepper. Add liver and vegetables to the pan with the sauce and stir to cover with sauce. I usually pop the whole pan into the oven on a ‘warm’ setting until dinnertime at this point. I serve with brown rice.
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