chicken and chicken liver recipe

The Best chicken and chicken liver recipe

Chicken and chicken liver is one of those simple dishes that feels like a hug for my family’s table. There’s something about the rich, savory flavor of liver that makes it feel special, even when it’s just for everyday meals. My kids used to think it was weird at first—liver isn’t the first thing that comes to mind when you’re picking a dinner—but once they tried it with a little garlic, onions, and a squeeze of lemon, they couldn’t get enough. Now, they’ll even ask for it on their plates, and honestly, I don’t blame them. It’s not just a meal; it’s a little treat that makes everything taste better.

I love this recipe because it’s versatile. You can serve it at a casual weeknight dinner or dress it up for a holiday spread—just a little extra butter, a sprinkle of herbs, or a side of roasted potatoes can turn it into something elegant. And the health benefits? Well, liver is packed with vitamins—iron, B12, zinc—that most people don’t get enough of. It’s like nature’s multivitamin, and when you cook it right, it’s actually pretty delicious. My husband and I have been eating it regularly for years, and it’s one of those rare foods that doesn’t make you feel like you’re cheating on a diet. It’s hearty, satisfying, and just the right amount of indulgent. Plus, it’s a great way to use up any leftover chicken, so it’s practical too. My kids might not always eat it, but they’ll eat it if it’s part of a bigger meal—like with mashed potatoes or a fresh green salad. It’s that kind of dish that just keeps getting better with the company.

Classic Chicken and Chicken Liver with Crispy Dough

4.8 from 1004 votes

A traditional dish featuring tender chicken paired with rich, savory chicken liver served in a flaky, buttery dough. Perfect for a special occasion or a hearty meal.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

For the Chicken Liver

• 4 chicken livers, cleaned and trimmed
• 2 tbsp butter
• 2 tbsp flour
• 1 cup chicken broth
• 1 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• Salt and pepper to taste

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1 tbsp cold butter, cubed
• 1 egg
• 1 tbsp milk

For the Sauce

• 1 cup tomato sauce
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C).
2. 2 For the dough: In a bowl, mix flour, salt, dried parsley, and thyme. Cut in cold butter until the mixture resembles coarse crumbs. Add egg and milk, mix gently until a dough forms. Chill for 30 minutes.
3. 3 For the chicken: Season chicken breasts with thyme, rosemary, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove from heat and set aside.
4. 4 For the liver: Heat butter in a skillet over medium heat. Add chicken livers and cook until browned (about 3 minutes per side). Remove livers and set aside. In the same skillet, sprinkle flour over the liver fat and stir for 1 minute. Gradually add chicken broth, scraping up browned bits. Simmer for 5 minutes. Stir in garlic, parsley, salt, and pepper. Remove from heat and set aside.
5. 5 Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into 4 equal squares. Place one chicken breast in the center of each square, then fold the dough over the chicken to enclose. Seal edges by pressing gently with a fork. Repeat with remaining chicken and liver.
6. 6 Place the dough parcels seam-side down on a baking sheet lined with parchment paper. Brush with a little olive oil. Bake for 25-30 minutes until golden and crispy.
7. 7 For the sauce: In a saucepan, heat tomato sauce, balsamic vinegar, olive oil, and Dijon mustard over medium heat. Simmer for 5 minutes until slightly thickened. Adjust seasoning if needed.
8. 8 Serve the baked chicken and liver parcels with the sauce poured over them.

🔧Equipment

• Mixing bowls
• Cutting board
• Sharp knife
• Rolling pin
• Oven
• Skillet
• Saucepan
• Mixing spoon
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 250mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For extra crispiness, brush the dough parcels with a little melted butter before baking.,You can substitute chicken livers with a mix of chicken and liver pâté for a variation.,Ensure chicken is cooked to an internal temperature of 165°F (74°C) to avoid foodborne illness.

This chicken and chicken liver recipe is a simple yet impressive way to bring a little extra flavor to any meal, whether you’re serving it at a casual family dinner or a slightly more formal gathering. The tender chicken and rich, savory liver make it feel special without requiring fancy ingredients or hours of prep, so it’s perfect for when you want to impress guests without the stress. Plus, it’s a great way to use up whatever chicken you have on hand and keep things balanced with a protein that’s both hearty and satisfying.

❓ Frequently Asked Questions About Chicken and Chicken Liver with Crispy Dough

1. What are the key ingredients typically required for a classic chicken and chicken liver recipe?

For a traditional chicken and chicken liver dish, you’ll generally need: – Chicken (breast or thigh, bone-in or boneless) – Chicken livers (fresh or frozen, typically 2-3 livers per person) – Butter or oil (for frying) – Onions (finely chopped) – Garlic (minced) – Fresh herbs like parsley or chives (for garnish) – Salt, pepper, and sometimes a pinch of black peppercorns – Optional: Worcestershire sauce, lemon juice, or a touch of vinegar for brightness

2. How do I prepare chicken livers before cooking them?

To prepare chicken livers before cooking: 1. Rinse them under cold water and pat dry with paper towels. 2. Remove any excess fat or connective tissue (if present). 3. If using frozen livers, thaw them in the refrigerator overnight. 4. Slice them into thin rounds or leave whole, depending on the recipe. 5. Season lightly with salt and pepper before frying or sautéing.

3. What’s the best way to cook chicken livers to ensure they’re tender and flavorful?

The best methods for cooking chicken livers include: – Pan-frying: Heat butter or oil in a skillet over medium heat, then cook livers until golden brown (about 2-3 minutes per side). Add onions, garlic, and herbs for extra flavor. – Sautéing: Cook in a hot pan with a little oil until crispy, then deglaze with a splash of wine, broth, or sauce. – Braising: Simmer livers in a flavorful liquid (like chicken stock, wine, or herbs) until tender. – Poaching: Lightly simmer in broth or water for a softer texture.

4. Can I substitute chicken livers with another type of liver or organ meat?

While chicken livers are classic, you can substitute them with: – Beef liver (great for a richer, deeper flavor) – Pork liver (slightly milder than chicken) – Calf’s liver (more intense, best for braising) – Other organ meats like duck liver or goose liver (if you prefer a gamey taste). However, chicken livers are the most common and widely used due to their mild, slightly sweet flavor.

5. What are some common tips to avoid overcooking chicken livers?

To ensure chicken livers stay tender and not dry: – Cook quickly: Livers cook fast—overcooking turns them rubbery. Aim for medium heat and remove when just set (about 2-3 minutes per side). – Don’t overcrowd the pan: Cook in batches if needed to maintain proper heat. – Use a thermometer: Internal temperature should reach 145°F (63°C) for safety, but visually, they should be caramelized but still juicy. – Rest briefly: Let cooked livers sit for 1-2 minutes before serving to redistribute juices. – Add acid or fat: A splash of lemon juice, vinegar, or a drizzle of butter can help balance richness and prevent dryness.