This chicken livers and onion recipe stands out because a splash of cognac is added while the livers cook. Combined with deeply caramelized onions, it creates a rich, memorable dish.
I’ve always loved chicken livers. I ate them as a child and even took a toaster oven to college so I could make bacon-wrapped livers. My family also served beef liver and onions, which I enjoy, but I prefer the tenderness and flavor of chicken livers.
What elevates this recipe is the cognac added during cooking — it builds a savory, slightly sweet sauce that pairs perfectly with caramelized onions. If you like chicken livers, this version is worth trying.
Helpful tips
- Always rinse chicken livers, trim away visible fat, and remove any membranes. I usually prep them while the onions caramelize.
- Lay washed livers on a paper towel-lined tray and pat dry before cooking to help them brown evenly.
- Livers are nutrient-dense and can be served medium-rare. Cook them just until browned outside but still slightly pink inside to avoid a grainy, tough texture.
- Use a skillet large enough to hold the livers in a single layer; if not, cook in batches to avoid overcrowding.
- For extra onions, increase the number of sliced onions and caramelize longer for deeper sweetness.
How to make chicken livers and onions
Pre-step
Have a large skillet or frying pan, a spatula, and paper towels ready.
Step one
Gather the main ingredients: a large onion, one pound chicken livers, and cognac.
Step two
Peel the onion, halve it, then slice each half thinly. Have salt, olive oil, garlic (or paste), and black pepper on hand.
Step three
Heat the skillet over medium heat. When hot, add 1 tablespoon olive oil.
Step four
When the oil shimmers, add the sliced onion and 1/2 teaspoon salt. Sauté for about 10 minutes, stirring every few minutes, until the onions are softened and caramelized. Increase to medium-high if they need more color.
Step five
While the onions cook, rinse and trim the chicken livers, removing any fat or membrane, then pat them dry with paper towels.
Step six
Remove the onions from the pan, cover them with foil, and keep warm in the oven on a low setting.
Step seven
Lower the heat to medium-low, add 1 tablespoon olive oil and 1 tablespoon butter to the skillet.
Step eight
When the butter has melted, add the cleaned chicken livers in a single layer.
Step nine
Add garlic paste (or 3 minced garlic cloves), pour in the cognac, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step ten
Cook the livers for about 5 minutes, then flip and cook another 3–5 minutes. Aim for a nicely browned exterior with a pink center. The cooking time will vary with liver size.
As the cognac reduces it forms a thick, flavorful sauce.
Step eleven
Transfer the livers and pan sauce to a shallow serving dish. Top with the caramelized onions. There may be extra onions—serve more on the side if you like.
Serve immediately. The combination of the cognac-infused sauce and sweet onions makes each bite rich and balanced.
Enjoy this simple, flavorful dish. If you try it, please share your thoughts—feedback helps refine recipes and inspires variations.
May all your dishes be delish.
Chicken Livers and Onion
Ingredients
Caramelize the Onions
- 1 tablespoon olive oil
- 1 large onion (cut in half and sliced thin)
- 1 teaspoon salt (sea salt)
Add the Livers
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon butter
- 1 pound chicken livers (rinsed, trimmed of fat, membrane removed)
- 1/3 cup cognac
- 3 teaspoons garlic paste (or 3 garlic cloves, minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Heat a skillet over medium-high. Add 1 tablespoon olive oil; when it shimmers, add the sliced onion and 1/2 teaspoon salt.
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Sauté the onions for about 10 minutes, stirring occasionally, until caramelized.
-
Remove the onions, cover with foil, and keep warm in the oven.
-
While the onions cook, rinse, trim, and pat dry the livers.
-
Reduce heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter; when the butter melts, add the livers in a single layer.
-
Add garlic, pour in 1/3 cup cognac, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté 5 minutes, flip, then cook another 3–5 minutes until browned outside and pink inside.
-
Transfer the livers and sauce to a serving dish and top with the caramelized onions.
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Serve, smile, and enjoy.
Equipment
Notes
Nutrition
| Calories: 231kcal
| Carbohydrates: 5g
| Protein: 16g
| Fat: 12g