Sauteed Chicken Livers with Onion, Bacon and Sage

Sauteed Chicken Livers with Onion, Bacon and Sage

Chicken livers are not for everyone, but the preparation method and added ingredients in this recipe may win over a few new fans. Bacon and fresh sage are great flavor complements and soaking the livers in milk anywhere from 1 to 12 hours before cooking mellows the strong liver flavor. Serve over Sage-Scented Orzo (recipe follows).

Sauteed Chicken Livers with Onion, Bacon and Sage

  • Ingredients:
  • 1 lb chicken livers
  • 1 cup milk
  • 2 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1 to 2 tablespoons vegetable oil
  • 1/2 medium onion, chopped (about 3/4 cup)
  • 1 clove garlic, finely chopped
  • 1/4 cup chicken broth or water
  • 6 to 8 fresh sage leaves, chopped
  • Salt and freshly ground black pepper

Trim the chicken livers of any visible fat and sinew and cut the larger pieces in half. Place in a bowl and add the milk to cover. Cover and refrigerate for a minimum of 1 hour, up to 12 hours.

Drain the livers, transfer to a paper towel lined plate and pat dry.

In a large skillet, fry the bacon until crisp, remove and blot the excess fat with paper towels. Discard all but one tablespoon of the bacon fat from the pan. Add 1 tablespoon of vegetable oil and heat over medium-high heat. Add the onion and sauté until golden, about 3 to 4 minutes. Add the garlic and cook for 1 minute more. Transfer the mixture to a plate and set aside.

If needed, add a little more oil to the pan, then add the chicken livers. Season with salt and pepper and sauté until browned on the outside and rosy pink on the inside, about 4 minutes.

Return the bacon and onion-garlic mixture to the pan. Add the broth and sage and continue cooking, for 1 to 2 minutes more. Grind some additional black pepper over the top if desired and serve over Sage-Scented Orzo (see below).

Makes 4 servings

Sage-Scented Orzo
  • Ingredients:
  • 8 ounces orzo
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1-3/4 cups low-sodium chicken broth
  • 4 to 6 fresh sage leaves, chopped
  • Water
  • 2 tablespoons butter

Heat the olive oil in a large pan over medium heat. Add the orzo and sprinkle with salt. Cook, stirring frequently until the orzo is thoroughly coated with oil and has developed a rich golden color (do not brown).

Add the broth and bring to a simmer. Add the sage and cover, leaving the lid slightly askew to allow steam to escape. Cook for 6 to 7 minutes or until the liquid has nearly evaporated, stirring occasionally.

Stir in about 1/4 cup of water and continue cooking, adding small amounts of water as needed, until the orzo is tender, about 3 minutes more. Stir in the butter and adjust the seasoning if needed.

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Hello! I’m Lynne Webb, lifelong food lover & chief recipe creator here at MyGourmetConnection where we have more than 1500 original recipes, cooking tips & entertaining ideas for you to enjoy.  Learn more »

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