Pan-fried tender chicken livers, bacon, and mushrooms in a creamy garlic sauce is a great brunch or supper dish. Delicious served on hot buttered toast. Very quick and easy recipe
Chicken livers are one of the forgotten meats, which I believe should be used more often in cooking!
They're inexpensive, rich in iron, and a variety of minerals and vitamins.
For this recipe, we've used our very popular Creamy Garlic Mushrooms recipe, and added chicken livers, and bacon, and that makes a perfect brunch or supper dish.
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It's incredibly quick and easy to make, and so tasty!
The bacon adds a level of flavor which lifts the dish.
If you enjoy liver and bacon, we've got a great slow cooker or stovetop classic liver, bacon and onions recipe
You may find some recipes will call for double cream and white wine when sauteeing chicken livers.
Of course, you can use those ingredients, but it's not necessary at all.
You can still get the creamy taste of cream but substituting with low-fat cream cheese, or even fat free greek yogurt.
For the wine, it just adds acidity, so we've used lemon juice instead.
After all, not everyone keeps a bottle of white wine in their pantry, or even any alcohol, just for cooking, so lemon juice is a great substitute.
We've added a few questions below for those of you who have never cooked with chicken livers.
So please have a read and enjoy this quick and versatile dish!
Do you rinse chicken livers before cooking?
The short answer is yes!
You also need to take a minute to prepare the chicken livers by removing any sinew or fat.
Just take a sharp knife and cut off any parts that don't 'look' like the liver.
Once you've done that, give them a rinse under cold water and pat dry with kitchen paper.
If you don't rinse and clean them properly, they can sometimes have a bitter taste as there can be some bile left behind from the butchering. (That's a green-colored liquid). Otherwise, the chicken livers should be tender, and not taste bitter at all.
Are Chicken Livers good for you?
Chicken livers are a great source of nutrients. Rich with iron, folate, and a variety of vitamins and minerals
How do I know when chicken livers are cooked?
You need to make sure there is no blood seeping from the livers. Cook them just enough until the juices run clear.
I took this photo below to show you the uncooked liver, as you can see there are still some parts where there is blood. This needs cooking a bit longer until that goes away.
Sometimes, the liver can often look pink, this doesn't mean they are still raw as the liver can have a pink appearance even when cooked. Just check the juices and don't go by the color.
Prep Time
10 minutes
Cook Time
10 minutes
Serves
4
The serving size will vary depending on how you are eating this. If it's a brunch, served on toast, we suggest this will serve 4. If it's for a dinner, for example, along with rice or pasta, this will serve 2 persons.
Ingredients
14 oz or 400 g Chicken Livers
2 Rashers of bacon, cut into small pieces
4 Large Mushrooms
2 tablespoons Low fat Cream Cheese
2 cloves Garlic
1 tablespoon Olive Oil
½ Lemon Juice
½ teaspoon paprika
Salt and Pepper
3 Tablespoons chopped flat-leaf parsley
Instructions
Prepare the chicken livers by using a sharp knife and removing any sinew or connective tissue, cut in to bite sized pieces, then rinse in cold water. Pat dry with kitchen paper.
Cut the mushrooms in to bite sized pieces.
Add the oil to a frying pan set over high heat, add the bacon and fry until it starts to crisp.
Add the livers and mushrooms and sauté for 3 minutes. Keep stirring gently so the liver is cooked on all sides.
Turn down the heat slightly and add the cream cheese and lemon juice, and stir all the ingredients together for 3- 4 minutes, then remove the pan from the heat.
The liver will still continue to cook.
Add the parsley and season with salt and pepper.
Serve with slices of hot buttered toast, or if having as a main meal, it's delicious with rice or pasta.
Recipe Card
Creamy Garlic Chicken Livers and Mushrooms
Creamy Garlic Chicken Livers and Mushrooms.
Pan-fried tender chicken livers and mushrooms in a creamy garlic sauce is a great brunch or supper dish. Delicious served on hot buttered toast. Very quick and easy recipe
Ingredients
- 14 oz or 400 g Chicken Livers
- 2 Rashers of bacon, cut in to small pieces
- 4 Large Mushrooms
- 2 tablespoons Low fat Cream Cheese
- 2 cloves Garlic
- 1 tablespoon Olive Oil
- ½ Lemon Juice
- ½ teaspoon paprika
- Salt and Pepper
- 3 Tablespoons chopped flat leaf parsley
Instructions
- Prepare the chicken livers by using a sharp knife and removing any sinew or connective tissue, cut into bite-sized pieces, then rinse in cold water. Pat dry with kitchen paper.
- Cut the mushrooms into bite-sized pieces
Add the oil to a frying pan set over high heat, add the bacon and fry until it starts to crisp. - Add the livers and mushrooms and sauté for 3 minutes. Keep stirring gently so the liver is cooked on all sides.
- Turn down the heat slightly and add the cream cheese and lemon juice, and stir all the ingredients together for 3- 4 minutes, then remove the pan from the heat.
- Add the parsley and season with salt and pepper.
- Serve with slices of hot buttered toast, or if having as a main meal, it's delicious with rice or pasta.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 387mgSodium: 279mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 20g
Nutrition information isn’t always accurate
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