Chicken Livers with Mushrooms

Instructions

Step 1 Rinse the chicken livers under cold water, pat dry with paper towels, and trim away any connective tissue. /n
Step 2 Heat olive oil and butter in a large skillet over medium heat until melted and hot. /n
Step 3 Add the chopped onion and cook for 3–4 minutes until softened and translucent. /n
Step 4 Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown. /n
Step 5 Season the vegetables with salt, black pepper, smoked paprika, dried thyme, and red pepper flakes. /n
Step 6 Push the mushroom mixture to one side of the skillet and add the chicken livers in a single layer. /n
Step 7 Cook the livers for about 3–4 minutes per side until browned on the outside but still slightly pink inside. /n
Step 8 Pour in the chicken broth, soy sauce, and Worcestershire sauce, stirring gently to combine and deglaze the pan. /n
Step 9 Reduce heat to low and simmer for 5–7 minutes until the sauce thickens slightly and the livers are cooked through. /n
Step 10 Sprinkle with fresh parsley and serve warm over rice or with crusty bread.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if needed to loosen the sauce. Avoid overcooking during reheating to maintain tenderness. This dish is not recommended for freezing, as the texture of the livers may change.