Chicken Livers and Onions, Sautéed (Lidia Bastianich)

The aroma alone transports me back to my grandmother’s kitchen. I can almost feel the warmth of the stove on my face, the clatter of pans, and the comforting scent of caramelized onions mingling with the slightly earthy aroma of chicken livers. As a child, I wasn’t always thrilled when this dish appeared on the table. But with each passing year, I’ve come to appreciate its rustic simplicity and the way it showcases quality ingredients, prepared with love and just a touch of culinary magic. It’s a dish that speaks of resourcefulness and a deep connection to the land, reminding me that sometimes the simplest things in life are the most satisfying.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 2 tablespoons golden raisins
• 1 lb onion, peeled
• 4 tablespoons extra virgin olive oil
• 4 tablespoons butter
• ¾ teaspoon salt (or more to taste)
• 2-3 fresh bay leaves (remove when finished cooking)
• 2 tablespoons red wine vinegar
• 1 lb chicken livers
• Freshly ground black pepper, to taste
• Optional: Broad egg noodles with parsley and butter, or fluffy white rice with almonds, for serving

Equipment Needed

• 2 large skillets
• Paring knife
• Paper towels
• Slotted spoon or spider

Instructions

1. Begin by plumping the golden raisins. Place them in a bowl and cover with warm water. Let them soak while you prepare the other ingredients. This will ensure they are nice and juicy when added to the onions.

2. Prepare the onions: Halve the peeled onion from root to tip, then slice crosswise into ¼-inch thick half-moons. Uniform slices will ensure even cooking.

3. In one of the skillets, combine 2 tablespoons of olive oil and 2 tablespoons of butter. Place the skillet over medium heat. The combination of oil and butter prevents the butter from burning and adds richness to the onions.

4. As the butter melts, add the sliced onions to the skillet. Sprinkle with ½ teaspoon of salt and add the fresh bay leaves. The salt will help draw out moisture from the onions, allowing them to soften and caramelize.

5. Shake the pan and stir the onions to coat them with the oil and butter. As they heat and start to sizzle, reduce the heat slightly and cook the onions slowly. Stir and toss them occasionally as they gradually wilt and begin to color. Patience is key here; low and slow cooking is essential for proper caramelization.

6. After about 15 minutes, when the onions are a deep golden color all over, increase the heat slightly. Pour in the 2 tablespoons of red wine vinegar and cook for about a minute, stirring the onions in the vinegar as it steams and evaporates. The vinegar adds a delightful tang that balances the sweetness of the onions.

7. Drain the plumped raisins and gently squeeze out any excess liquid. Scatter them in the skillet with the onions and toss to combine.

8. Reduce the heat to low and continue cooking the onions until they reach your desired level of caramelization. The darker they become, the sweeter and more intense their flavor will be.

9. Once the onions are ready, turn off the heat and let them rest in the hot pan while you prepare the chicken livers.

10. Clean the chicken livers: Trim away any fat, veins, and membranes using a paring knife. Slice the livers into separate lobes. I find that working on paper towels makes this process easier.

11. Rinse the trimmed livers well and pat them dry with fresh paper towels. This will help them brown properly in the skillet.

12. Sprinkle the livers with the remaining ¼ teaspoon of salt and freshly ground black pepper on all sides.

13. In the second skillet, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foaming. Ensure the pan is hot before adding the livers for proper searing.

14. Before the butter begins to color, carefully lay the livers in the hot pan, ensuring not to overcrowd them. Overcrowding will lower the temperature of the pan and cause the livers to steam instead of sear.

15. With the heat high, cook the livers for 2 minutes or slightly longer, until they are browned and crisped on the underside. Then, turn them over in the order in which you placed them in the pan. This ensures even cooking.

16. Cook for another 2 minutes on the second side until they are nicely crisped all over. Use a spider or slotted spoon to lift the livers from the pan, allowing the excess oil to drain off. Place the cooked livers in the first warm skillet, next to the onions.

17. Avoid overcooking the livers; they should still be slightly pink inside when you remove them from the heat. This will ensure they remain tender and juicy.

18. Taste a piece of liver and season with additional salt and pepper if desired.

19. If serving immediately, heap the caramelized onions on top of the livers. Spoon the onions and livers together onto warm serving plates.

20. If serving is delayed, keep the onions and livers separate in the pan to prevent the livers from becoming soggy.

21. Serve the sautéed chicken livers and onions with fluffy white rice and almonds, or with broad egg noodles tossed with parsley and butter.

Expert Tips & Tricks

• Don’t skip the raisin soak: Plumping the raisins in warm water for even a few minutes adds a delightful burst of sweetness and moisture to the finished dish.
• Achieve perfect caramelization: The key to deeply caramelized onions is low and slow cooking. Don’t rush the process; allow the onions to gradually develop their rich, sweet flavor.
• Don’t overcrowd the pan: When cooking the chicken livers, ensure there is enough space between each piece. Overcrowding will cause the livers to steam instead of sear, resulting in a less desirable texture.
• Monitor the internal temperature: Chicken livers are best when slightly pink in the center. Overcooking will make them dry and rubbery.
• Make ahead: The caramelized onions can be made a day in advance and reheated before serving. This can save time on the day you plan to cook the livers.

Serving & Storage Suggestions

This dish is best served immediately while the chicken livers are still warm and slightly pink inside. The contrast between the savory livers and the sweet, tangy onions is truly delightful.

To store leftovers, place the chicken livers and onions in separate airtight containers in the refrigerator. They will keep for up to 2 days. Reheat gently in a skillet over medium heat until warmed through. Be careful not to overcook the livers during reheating.

I do not recommend freezing this dish, as the texture of the livers can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	416.5 kcal	N/A
Calories from Fat	N/A	66%
Total Fat	30.6 g	47%
Saturated Fat	11 g	54%
Cholesterol	423 mg	140%
Sodium	602.9 mg	25%
Total Carbohydrate	15.6 g	5%
Dietary Fiber	1.8 g	7%
Sugars	7.9 g	31%
Protein	20.6 g	41%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Balsamic Glaze: Substitute balsamic vinegar for red wine vinegar for a richer, sweeter tang.
• Different dried fruit: Try using dried cranberries or chopped dates instead of raisins for a different flavor profile.
• Spice it up: Add a pinch of red pepper flakes to the onions for a subtle kick.
• Wine Pairing: Deglaze the pan with a dry Marsala wine for a more complex sauce. This pairs wonderfully with the chicken livers.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of onion?
A: While yellow or white onions are traditional, you can experiment with sweet onions like Vidalia for a slightly sweeter flavor. Red onions will also work but will impart a different color to the dish.

Q: Can I use ghee instead of butter?
A: Yes, ghee is a great substitute for butter and will add a nutty flavor to the dish. It also has a higher smoke point, which can be beneficial when cooking the chicken livers.

Q: How do I know when the chicken livers are cooked properly?
A: The chicken livers should be browned and slightly crispy on the outside but still slightly pink in the center. Avoid overcooking, as this will make them dry and tough.

Q: Can I add other vegetables to the onions?
A: Yes, you can add sliced mushrooms or bell peppers to the onions for added flavor and texture. Add them to the skillet along with the onions and cook until softened.

Q: What if I don’t have red wine vinegar?
A: You can substitute apple cider vinegar or white wine vinegar for the red wine vinegar. The flavor will be slightly different, but still delicious.

Final Thoughts

This Chicken Livers and Onions recipe, inspired by Lidia Bastianich, is a testament to the power of simple, honest cooking. It’s a dish that’s both comforting and satisfying, perfect for a cozy weeknight meal. Don’t be afraid to experiment with the variations and make it your own. I encourage you to try this recipe and share your creations with friends and family. And if you feel adventurous, pair it with a robust Italian red wine for an authentic culinary experience. Buon appetito!