Delicious Chicken Liver Recipe in Red Wine

Are you looking for a recipe that combines the rich, savory flavor of chicken liver with the bold taste of wine? Look no further than this delicious and easy Chicken Livers in Wine recipe. This dish is sure to be a crowd-pleaser, whether you’re serving it at a dinner party or simply whipping up a quick and tasty weeknight meal.

The combination of dry red wine and chicken liver creates a mouthwatering flavor profile that is both satisfying and indulgent. With a few simple ingredients like garlic powder, paprika, salt, and pepper, this recipe is easy to prepare but packs a flavorful punch.

Whether you’re a fan of sautéed chicken liver or prefer your meat poultry in a creamy chicken sauce, this recipe can be easily adapted to suit your tastes. So why not give it a try and treat your taste buds to something truly delicious?

Why You’ll Love This Recipe

Chicken Livers in Wine
Chicken Livers in Wine

Are you tired of the same old chicken dishes every week for dinner? Then it’s time to try something new and exciting! Enter chicken livers in wine sauce – a dish that is sure to become a staple in your household.

First of all, let’s talk about the flavor profile. The dry red wine gives the dish a rich, bold taste, while the combination of garlic powder, paprika, salt, and pepper add warmth and depth to each bite. Add some caramelized onions into the mix, and you have yourself a mouthwatering concoction that will make your taste buds dance with joy.

But what makes this recipe truly special is the star ingredient: chicken liver. These little joys are packed with nutrients like iron, B vitamins, and protein, making them a healthy addition to any meal. Plus, they’re cheap and easy to find at your local grocery store or butcher shop.

Not convinced yet? This recipe is also incredibly versatile. Serve it with a side of pasta for a comforting Italian-inspired meal, or pair it with some sautéed veggies for something lighter. Feeling decadent? Why not whip up a creamy chicken liver sauce with some heavy cream? The possibilities are endless!

So come on – give chicken livers in wine sauce a chance. You won’t regret it.

Ingredient List

“Get ready to impress your taste buds with this Chicken Livers in Wine recipe!”

Ingredients you need for this recipe:

  • 2 lb chicken livers
  • 1/2 cup flour
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1 medium onion, chopped
  • 3-4 cloves garlic, finely chopped
  • 1/2 cup dry red wine (for livers in red wine sauce)
  • 1/2 cup white wine (for livers in white wine sauce)
  • 2 tablespoons heavy cream

Do note to rinse chicken livers before using them. If possible, let them soak in milk for about an hour before cooking, to remove any metallic taste. Also, make sure to remove any white stuff (gallbladder) from the liver. This is bitter and can ruin the entire dish.

The Recipe How-To

“Take a sip of wine while preparing this melt-in-your-mouth dish.”

Once you have gathered all the ingredient you need, it’s time to cook up this delicious chicken liver dish. Here’s how to make it:

Step 1: Preparing Chicken Livers

First, rinse the chicken livers and remove any fat or white stuff from them. Then, sliced them in half.

Step 2: Cooking Onion and Garlic

In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add one chopped onion and 2 garlic cloves minced. Fry for about 3-4 minutes until the onion is translucent.

Step 3: Sautéed Chicken Livers

Add the sliced chicken livers and fry until they’re golden brown. Make sure they’re fully cooked because we don’t want to eat raw food.

Step 4: Red Wine Sauce

Remove the golden-brown chicken livers from the skillet and set them aside on a plate. Add ¾ cup of red wine to the same skillet over high heat. Turn off the heat once the wine has reduced by half.

Step 5: Making White Wine Sauce

In another skillet or pot, melt butter and sauté diced onions for around 10 minutes until caramelized onions are ready. Add a cup of white wine to it and let it reduce by half over medium-high heat. Now add 1/2 teaspoon paprika, garlic powder, salt, and pepper as per your taste.

Step 6: Combining Red Wine Sauce and Caramelized Onions

Mix together the red wine sauce and caramelized onions mixture, then pour over the sautéed chicken livers.

Step 7: Adding Heavy Cream

Add in 1/2 cup of heavy cream to create a creamy sauce texture that will complement with pasta or rice dishes.

Serve hot as a main dish or side dish – pasta, rice, and mashed potatoes work perfectly with this sauteed chicken livers recipe. Enjoy the meal!

Substitutions and Variations

“These chicken livers will have you saying, ‘Sip, Sip, Hooray!'”

When it comes to cooking, one size does not fit all. Everyone’s taste preferences and dietary needs vary, and as a chef or home cook, it is essential to have the flexibility to cater to those differences. In that spirit, below are some substitutions and variations to consider for this chicken livers in wine recipe:

– Meat Substitutions: If you are not a fan of chicken liver, you can easily substitute with beef liver or even chicken breast cut into cubes.

– Wine Variations: While dry red wine is recommended for this recipe, you can try white wine for a lighter sauce or switch to lemon juice for a tangier taste.

– Vegetarian Option: For a meatless option, you can substitute the chicken liver with mushrooms.

– Flour Substitutions: If you are gluten intolerant, use cornstarch or gluten-free flour like rice flour instead of wheat flour.

– Spice Variations: The garlic powder, paprika, salt, and pepper are minimal but crucial spices that carry the flavor of the sauce. However, if you want a spicy kick-off in your food, add some cayenne pepper.

– Cream Alternatives: For those watching their fat intake or looking for dairy-free options, use coconut cream or plant-based cream instead of heavy cream.

In conclusion, be adventurous and experiment with variations on this chicken livers in wine recipe adapted to suit your preference.

Serving and Pairing

“Wine not accompany these perfectly cooked chicken livers with a glass of red?”

Once the sautéed chicken livers are cooked to perfection, it’s time to think about how to serve and pair them. The chicken livers in wine recipe are versatile enough to be served as a main course or as a side dish for a more substantial meal.

For a simple yet satisfying dinner, serve the sautéed chicken livers with a side of crusty bread or pasta. The recipe is full of bold flavors, so it pairs well with light-bodied red wines like Pinot Noir, Barbera, or Chianti. The dry red wine complements the earthy taste of chicken liver and brings out the subtle notes of garlic powder and paprika.

If you’re feeling adventurous, try serving the chicken livers with a creamy sauce made of heavy cream, white wine, and lemon juice. The creamy texture will complement the rich flavors of the dish while adding a tangy kick to it. A crisp white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay pairs well with this zesty sauce.

For those who prefer something other than wine, beer is also an excellent option. A light beer with citrus notes such as Wheat beer or Pilsner works wonders with this dish. The refreshing bubbly taste will help balance out the richness of the chicken livers.

In conclusion, the sautéed chicken livers in wine recipe is an easy-to-make homemade meal that can be paired with a wide range of beverages. Whether you prefer wine or beer or want to incorporate fresh lemony flavors, there is no wrong way to serve this classic dish. So grab your favorite bottle and get ready to savor your culinary masterpiece.

Make-Ahead, Storing and Reheating

“Ready to wine and dine? Start by making this delicious recipe.”

One of the best things about this Chicken Livers in Wine recipe is that it can be made ahead of time, stored and reheated with ease. This makes it a great option for entertaining or a busy weeknight meal.

When making ahead, cook the livers as per the recipe and then let them cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 to 4 days. Before reheating, let them come to room temperature by placing the container on the counter for an hour or two.

To reheat, transfer the livers along with their sauce to a skillet and warm up over medium heat. As the liver cooks further it will absorb more of that delicious wine sauce which will give it a fantastic depth of flavor.

Another great way to use up leftovers is to serve it over some cooked pasta. The creamy wine sauce pairs perfectly with the pasta and makes for a hearty and satisfying meal. Just cook some pasta according to package directions, drain and toss with the leftover liver stew.

One important thing to remember while storing this dish is that chicken livers can be quite delicate once cooked, so they should be treated carefully when reheating. Avoid overcooking as this can lead to dryness and loss of flavor.

With these tips in mind, you can enjoy this tasty Chicken Livers in Wine recipe even on your busiest days without compromising any taste or texture.

Tips for Perfect Results

“This dish is like the perfect wine – it gets better with age.”

To ensure the best results for your Chicken Livers in Wine recipe, here are some helpful tips to follow:

Firstly, when cooking the chicken livers, be sure to rinse them thoroughly before soaking them in milk or white wine. This will help to remove any impurities and ensure that the livers are tender and juicy.

When sautéing the chicken livers, use a heavy-bottomed pan and heat the oil until it is hot but not smoking. Add the livers to the pan and fry them for 2-3 minutes on each side until they are browned and cooked through. Be sure not to overcrowd the pan as this can cause the livers to steam instead of brown.

For added flavor, try caramelizing onions to serve alongside the chicken livers. Sauté finely chopped onions in olive oil over low heat until they are golden brown and tender. This will add a sweet and savory element that pairs perfectly with the richness of the chicken liver.

When making either the red wine or white wine sauce for this recipe, choose a dry wine that you enjoy drinking. The quality of wine you use will greatly affect the flavor of your sauce. Use flavors that complement the protein like lemon, pasta, or beef liver.

Finally, before serving, allow plenty of time for your dish to rest. This will give the flavors time to meld together and allow juices to distribute throughout your dish properly. Rest your chicken livers in wine covered with foil for about 5 minutes or so.

By following these tips, you’ll be sure to create a delicious Chicken Livers in Wine recipe that will delight your taste buds and impress your guests.


Now that we have gone through the crucial details of this savory recipe, let’s address some questions and concerns you may have. Here are some frequently asked questions about chicken livers in wine recipe that can help get your preparations right on track.

What kind of wine goes in chicken livers?

When it comes to enjoying a hearty dish of liver and onions, your palate would surely appreciate a glass of robust and full-bodied red wine. Amarone, Côtes du Rhône, Shiraz, Merlot, and Zinfandel are some of the highly recommended options that would complement this savory meal.

Do you rinse chicken livers before cooking?

It is important to avoid washing or rinsing raw meats or poultry before cooking them. This can lead to the spread of bacteria from the surface of the meat to other foods, utensils or kitchen surfaces, which is commonly known as cross-contamination.

Should I soak chicken livers in milk before frying?

If you want to fry chicken liver that tastes its best, it’s important to take a few steps before heating up the oil. An excellent tip is to immerse the chicken liver in milk or water for a while before frying it. Doing so gets rid of any metallic aftertaste that may linger, especially if you are sensitive to it. Milk is the better choice because it works more effectively than just water.

Do you rinse chicken liver after soaking in milk?

To mitigate any overpowering flavor, it is advisable to soak chicken livers in milk for a duration of two hours or less. Once soaked, rinse the livers in a colander under cold water, and dispose of the milk.

Bottom Line

In conclusion, chicken livers in wine recipe is a simple yet fulfilling meal option that satisfies taste buds and cravings. Whether you want to try out a new recipe, surprise your dinner guests or just satisfy your own taste buds, this recipe is definitely an option to consider. With its savory flavors, it’s no wonder why chicken liver is considered as a popular delicacy.

By using the right ingredients and following the instructions given in the recipe, the dish comes out as a perfect delicacy that can be served with different dishes such as pasta, beef liver or even sautéed chicken breasts. Remember to use good quality wine, white or red depending on preferences, for best results.

Overall, this recipe is easy to make and an excellent way for people to enjoy delicious and nutrient-packed liver. So go ahead and try out the Chicken Livers in Wine Recipe, and you may find yourself adding it to your list of your favorite meals!

Chicken Livers in Wine

Chicken Livers in Wine Recipe

The wine adds a distinct flavor. I served this over a bed of Onion Mashed Potatoes #20272
No ratings yet
Prep Time 10 mins
Cook Time 45 mins
Course Appetizer
Cuisine French
Servings 1 batch
Calories 1576.3 kcal


  • 1 medium onion, sliced
  • 5 tablespoons olive oil, separated (2 + 3)
  • 1 (4 ounce) can sliced mushrooms
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1 lb chicken liver
  • 3/4 cup dry red wine


  • Heat 2 tbsp of oil in non-stick skillet and saute onions and mushrooms until tender.
  • Put aside.
  • In a small bowl, combine flour, salt, pepper, paprika and garlic powder.
  • Coat the livers in the dry mixture.
  • Heat 3 tbsp of oil in non-stick skillet and fry livers until almost done.
  • Reduce heat, adding onions, mushrooms and wine.
  • Cover and simmer over low heat for 30 minutes.

Add Your Own Notes


Serving: 990gCalories: 1576.3kcalCarbohydrates: 67.9gProtein: 88.2gFat: 90.6gSaturated Fat: 16.6gCholesterol: 1569.8mgSodium: 2667.6mgFiber: 4.6gSugar: 8g
Keyword < 60 Mins, Beef Liver, Meat, Organ Meats
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