Fusing the earthy succulence of chicken livers with the sweet burst of grapes and the subtle kick of onions might seem an unlikely culinary symphony to the uninitiated palate. Yet, those who've savored Chicken Livers with Grapes and Onions know it offers a tapestry of tantalizing flavors—a study in contrasts that satisfy on both a gustatory and aesthetic level.
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Chicken Livers with Grapes and Onions
Each component of this dish brings nutrient-rich advantages to the table. Chicken livers are a concentrated source of protein and an array of essential vitamins and minerals, including iron, zinc, and various B vitamins. Grapes, particularly red or black varieties, add a dose of antioxidants and fiber, while onions contribute their own set of healthful compounds, including quercetin and sulfur-containing compounds known for their health benefits.
While chicken livers with grapes and onions is a star in its own right, the addition of sides can turn it into a full-blown feast. Complement the earthy richness of the livers with a light Cranberry Avocado Salad. Alternatively, serve it alongside a creamy Cauliflower Mash for a more indulgent affair.
Ingredients
Serves: 2 Prep Time: 5 minutes Cook Time: 20 minutes
- 2 onions, sliced
- ¾ teaspoon fresh rosemary leaves, chopped
- 1 lb chicken livers, rinsed and patted dry
- 1 ½ cups seedless grapes
- ⅓ cup apple cider vinegar
- Cooking fat
- Sea salt and freshly ground black pepper to taste
How to Make Chicken Livers with Grapes and Onions
Heat a skillet over a medium heat and cook the onions with ½ teaspoon of the rosemary, stirring occasionally, until soft and golden brown, about 10 minutes. Season to taste with sea salt and freshly ground black pepper while it cooks.
Set the cooked onions aside, season the livers to taste with salt and pepper and cook them in the skillet with a bit more cooking fat until just browned, about 2 minutes per side.
Set the livers aside and add the grapes with the remaining rosemary and cook for about 1 minute.
Now deglaze the skillet with the apple cider vinegar and stir to get all the browned bits.
Melt in one last tablespoon of cooking fat and season to taste with sea salt and freshly ground black pepper.
Serve the livers and onions covered with the grapes and the sauce.
More Chicken Recipes
If you love chicken as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- BBQ Chicken and Bacon Bites Recipe
- Indian-Style Chicken Bites Recipe
- Crispy Chicken Bites Recipe
- Chicken Tenders With Avocado-Cilantro Dipping Sauce Recipe
- Spicy Chicken Bites Recipe
- Bacon Wrapped Chicken Tenders Recipe
- Chicken Tenders Recipe
📖 Recipe
Chicken Livers with Grapes and Onions
Ingredients
- 2 onions sliced
- ¾ teaspoon fresh rosemary leaves chopped
- 1 lb chicken livers rinsed and patted dry
- 1 ½ cups seedless grapes
- ⅓ cup apple cider vinegar
- Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a skillet over a medium heat and cook the onions with ½ teaspoon of the rosemary, stirring occasionally, until soft and golden brown, about 10 minutes. Season to taste with sea salt and freshly ground black pepper while it cooks.2 onions, ¾ teaspoon fresh rosemary leaves, Sea salt and freshly ground black pepper to taste
- Set the cooked onions aside, season the livers to taste with salt and pepper and cook them in the skillet with a bit more cooking fat until just browned, about 2 minutes per side.1 lb chicken livers, Cooking fat
- Set the livers aside and add the grapes with the remaining rosemary and cook for about 1 minute.1 ½ cups seedless grapes
- Now deglaze the skillet with the apple cider vinegar and stir to get all the browned bits.⅓ cup apple cider vinegar
- Melt in one last tablespoon of cooking fat and season to taste with sea salt and freshly ground black pepper.Cooking fat, Sea salt and freshly ground black pepper to taste
- Serve the livers and onions covered with the grapes and the sauce.
Erika says
I wouldn't have thought to combine something sweet, like grapes, with chicken livers, but it works really well. However, I did use less onion, and that worked well for me.
Jim says
Had some green grapes that needed to be picked so in the pan they went! Used ghee for most until the end then added tbsp of butter. We were pleasantly surprised! Will do it again! That sauce might go nice with a pork chop I’m thinking.