Chicken Livers Over Rice
Submitted by Beverly 4926
Pan-seared chicken livers in a rich wine and beef gravy sauce spooned over hot rice. A budget-friendly comfort meal ready in 25 minutes.
YIELD
5 servingsPREP
5 minCOOK
15 minREADY
25 minHere’s the thing about chicken livers: they’re one of the most underrated proteins in the grocery store, and they cost next to nothing.
This recipe turns them into a proper weeknight meal by browning them quick in a hot skillet, then building a velvety sauce from sweet white wine, canned beef gravy, and butter. A little cornstarch brings it all together into something that clings to every grain of rice on your plate.
It’s old-school home cooking at its finest. No fancy techniques, no long ingredient lists, just deeply savory comfort food from stovetop to table in about 25 minutes.
Kitchen Tips
- Pat the livers dry before they hit the oil. Moisture is the enemy of a good sear.
- Don’t crowd the skillet. Give each liver room so they brown instead of steam.
- Use a sweet white wine like Riesling or Moscato. The sweetness balances the mineral richness of the livers.
Ingredients
Directions
Heat oil in 10-inch skillet over medium heat.
Add livers; sprinkle with salt and pepper.
Cook and stir livers in hot oil until brown, about 3 minutes; drain.
Heat wine to boiling in 1½-quart saucepan; reduce heat.
Simmer uncovered 1 minute.
Stir in gravy and chicken livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over rice.
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