Chicken livers with lemon are excellent as a main course or as an appetizer, or spread on toasted bread crostini. It’s a humble recipe often underestimated in our menus, yet in its simplicity it is a dish rich in nutritional values such as vitamins A, B and C, iron, zinc and selenium.
Chicken livers are prepared in a few minutes and in this recipe we make them with lemon, but they can be cooked in various ways, for example Venetian-style with onions, golden fried, or with Marsala. While staying on theme I also recommend trying spicy pan-fried chicken or chicken breast with gremolada and chicken nuggets.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lb chicken livers
- 3 tbsp olive oil
- 1 lemon
- A few sprig chopped parsley
- 1 tbsp butter
- to taste salt and ground black pepper
- 1 clove garlic
Preparation
Wash the chicken livers under running water. Trim excess fat and the small sinewy filaments that connect them, then pat them dry with a sheet of paper towel.
Put the oil in a skillet and when it’s hot add the livers and brown them over high heat for 5 minutes.
Meanwhile, grate the lemon zest and squeeze the juice. Chop the parsley and the garlic clove.
When the chicken livers are well browned add the lemon juice with the grated zest, the chopped parsley and a tablespoon of butter. Stir for 2 minutes and turn off the heat.
Season with salt and freshly ground black pepper and finally serve them hot with their delicious lemon sauce.
Alternatively, they can also be roughly blended and served spread on toasted bread crostini.
