If you’re a liver hater, you can just skip right on past this recipe – livers seem to be one of those culinary dishes that is very black or white: either you love ’em or you hate ’em. And if you’re in the latter category, ain’t nothing I can say that will change your mind! 🙂
But if, like me, you appreciate the simple, delicious pleasure of chicken livers, here’s an equally simple and delicious recipe for making them.
Chicken Livers with Garlic and Balsamic Vinegar
(net carbs: 17g for the whole recipe)
- 1 lb chicken livers, drained
- 1/4 cup of butter (1/2 stick)
- 2 Tbsp minced garlic (from a jar is fine)
- 2 Tbsp balsamic vinegar
Heat butter and garlic in a pan over medium heat (I had mine set to a 6) for 3 or 4 minutes until good and hot and the butter is just barely starting to brown. Stir well and add drained livers. Cook 3 minutes and flip. Cook 3 more minutes, then add the balsamic vinegar and stir for 30-60 seconds. Serve in bowls, pouring a bit of the sauce from the pan over them.
My mom used to dredge them in a little flour and fry them up, and although I missed that crunchy coating a little bit, these were still absolutely delicious. Plus, no trying to dredge and handle those slippery little livers! This recipe comes together so quickly that’s it’s perfect for a busy week night.
This dish had just a hint of flavor from the balsamic. You could add a bit more if you want that to be more distinct, but I actually liked it better with the very subtle sweetness. For me, too much vinegar would overpower the delicious flavor of the livers themselves.
Oh, and my kids loved the pan sauce. They dipped bread in it!