Looking for a hearty, budget-friendly meal that brings delicious, down-home flavor? My Chicken Liver and Onions with Gravy Recipe is perfect for a cozy family dinner.
If you’re new to cooking liver or want an easy way to introduce it to your loved ones, this dish is an ideal way to try something new.
With its rich onion gravy and tender chicken liver, this recipe has all the comforting flavors you crave—without needing any fancy ingredients or equipment!
I first tried this recipe with my grandmother, who loved hearty, simple meals that didn’t take hours to make. It’s a taste of home with every bite, perfect for when you need something warm and savory after a long day.
Chicken Liver And Onions With Gravy Recipe
This Chicken Liver and Onions with Gravy Recipe pairs tender chicken liver with caramelized onions in a rich, flavorful gravy. Perfect for those who enjoy Southern-style comfort food!
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: Southern
- Course: Main
- Difficulty Level: Easy
- Yield: Serves 4
- Calories Per Serving: Approximately 280
Ingredients
- ½ lb chicken livers (trimmed and rinsed)
- ¼ cup flour (for dredging)
- 1 tsp chicken spice (optional for extra flavor)
- 3 tbsp oil (vegetable or olive oil)
- 1 large onion (sliced thinly)
- 1 cup beef stock (or chicken stock)
- 2 tbsp tomato sauce (for depth in the gravy)
- Salt to taste
- Black pepper to taste
Optional Ingredients & Variations:
- Substitute beef stock with chicken stock for a lighter gravy.
- Add a pinch of paprika or garlic powder to the flour for added flavor.
Instructions
- Prepare The Livers
Pat the chicken livers dry with paper towels. Toss them lightly in flour mixed with chicken spice (if using) until evenly coated. Shake off any excess flour—this will help them crisp up nicely in the pan. - Cook The Livers
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, carefully place the livers in a single layer, cooking for about 3 minutes per side until they’re browned but still tender inside. Remove the livers and set them aside on a plate. - Caramelize The Onions
In the same skillet, add the remaining oil and sliced onions. Cook over medium heat, stirring occasionally, until the onions turn golden brown and caramelized, about 6–8 minutes. Lower the heat if needed to prevent burning. - Make The Gravy
Sprinkle 1 tablespoon of flour into the skillet with the onions, stirring to combine for about a minute. Slowly add the beef stock, stirring to deglaze the pan and combine all flavors. Add the tomato sauce, stir, and let the gravy simmer for 2–3 minutes, thickening slightly. Season with salt and black pepper to taste. - Combine And Serve
Return the cooked livers to the skillet, stirring gently to coat them in the gravy. Let everything heat together for another 2 minutes, allowing the flavors to blend. Serve hot, topped with extra gravy.
Cooking Tips
- Soaking The Livers: Some cooks soak chicken livers in milk for 15–20 minutes before cooking to reduce any strong flavor. Simply rinse and pat dry before flouring.
- Achieving A Perfect Gravy: Make sure to add the flour gradually and stir constantly to avoid lumps. If the gravy becomes too thick, add a splash of beef stock until it reaches your desired consistency.
- Dietary Adjustments: To make this gluten-free, use a gluten-free flour for dredging and thickening.
Serving Suggestions
This dish shines when served over mashed potatoes or rice, where the gravy can be enjoyed to the fullest! You can also pair it with a crisp green salad, crusty bread, or roasted vegetables like carrots and broccoli for a full meal.
What Does Southern Liver & Onions With Gravy Taste Like?
Southern-style liver and onions have a deep, savory flavor with a hint of sweetness from the caramelized onions.
The gravy adds a velvety, rich texture that balances the slight earthy taste of the liver, making this dish both comforting and satisfying.
Can You Use Chicken Liver In Gravy?
Absolutely! Chicken liver is tender and works wonderfully in gravy recipes. Unlike beef liver, chicken liver is milder, making it ideal for those new to cooking with organ meats. Plus, it’s more affordable, nutritious, and easy to prepare.
Why Is Liver Always Served With Onions?
Onions provide a natural sweetness that enhances the savory taste of liver. When caramelized, they add a rich, slightly sweet flavor that balances the liver’s bold profile, making the dish enjoyable for even picky eaters!
Should Chicken Livers Be Soaked In Milk Before Cooking?
While soaking chicken livers in milk is optional, it helps mellow any metallic or strong flavors, especially if you’re new to cooking with liver. Just soak them for about 15–20 minutes, rinse, and dry them before dredging in flour.
How Long Does It Take to Cook Chicken Liver & Onions?
Chicken liver cooks quickly, usually in about 5–7 minutes in total. The key is to avoid overcooking, as it can make the liver tough. Aim for a light brown crust on the outside while keeping it tender inside.
Frequently Asked Questions
Can I Use Beef Liver Instead Of Chicken Liver?
Yes, but remember that beef liver has a stronger flavor. You may need to adjust the seasoning, and cooking times might vary slightly.
How Do I Store Leftovers?
Place any leftovers in an airtight container and refrigerate. They’ll keep for up to 2 days. Reheat gently in a skillet to avoid overcooking the liver.
Can I Freeze This Dish?
Freezing isn’t recommended, as the liver can become grainy after thawing. It’s best enjoyed fresh or within a couple of days if refrigerated.
What’s A Good Substitute For Beef Stock In The Gravy?
You can use chicken stock or vegetable broth for a lighter, less rich gravy. This also makes the dish taste a bit milder.
Give this Chicken Liver and Onions with Gravy Recipe a try, and let me know how it turns out in the comments below.
If you’re looking for more comforting, budget-friendly meals, check out my other recipes on Naznin’s Kitchen. Happy cooking!
Homestyle Chicken Liver And Onions With Gravy Recipe
Ingredients
- ½ lb chicken livers trimmed and rinsed
- ¼ cup flour for dredging
- 1 tsp chicken spice optional for extra flavor
- 3 tbsp oil vegetable or olive oil
- 1 large onion sliced thinly
- 1 cup beef stock or chicken stock
- 2 tbsp tomato sauce for depth in the gravy
- Salt to taste
- Black pepper to taste
Instructions
Prepare The Livers
- Pat the chicken livers dry with paper towels. Toss them lightly in flour mixed with chicken spice (if using) until evenly coated. Shake off any excess flour—this will help them crisp up nicely in the pan.
Cook The Livers
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, carefully place the livers in a single layer, cooking for about 3 minutes per side until they’re browned but still tender inside. Remove the livers and set them aside on a plate.
Caramelize The Onions
- In the same skillet, add the remaining oil and sliced onions. Cook over medium heat, stirring occasionally, until the onions turn golden brown and caramelized, about 6–8 minutes. Lower the heat if needed to prevent burning.
Make The Gravy
- Sprinkle 1 tablespoon of flour into the skillet with the onions, stirring to combine for about a minute. Slowly add the beef stock, stirring to deglaze the pan and combine all flavors. Add the tomato sauce, stir, and let the gravy simmer for 2–3 minutes, thickening slightly. Season with salt and black pepper to taste.
Combine And Serve
- Return the cooked livers to the skillet, stirring gently to coat them in the gravy. Let everything heat together for another 2 minutes, allowing the flavors to blend. Serve hot, topped with extra gravy.
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