Chicken Livers

Recipes

Creamy Chicken Livers with Bacon & Mushroom Sauce

Chicken livers are tender and nutrient-rich, making them a surprisingly mild and nutritious choice for family meals. When paired with caramelised onions, crispy bacon, and a creamy mushroom sauce, they become a real crowd-pleaser - especially when served alongside buttery mashed potatoes or steamed green veggies for a balanced, wholesome dinner.

Ingredients (Serves 4):

• 500 g (1 lb) chicken livers, trimmed and patted dry

• 4 rashers bacon, chopped

• 1 medium onion, sliced

• 200 g mushrooms, sliced

• 2 tbsp butter

• 2 tbsp olive oil

• 120 ml double cream (heavy cream)

• Salt & pepper, to taste

• Optional: ½ tsp paprika or a splash of brandy (for depth)

For the sides:

• 750 g (1½ lb) potatoes, peeled and cubed

• 50 g butter + a splash of milk (for mash)

• 300 g green beans or broccoli, steamed or boiled

Instructions:

1. Mash: Boil potatoes until tender (~15 min), drain, then mash with butter, milk, salt, and pepper—keep warm.

2. Prep base: In a large skillet, cook bacon over medium heat until crisp. Remove bacon, leaving the fat.

3. Sauté aromatics: Add onions and mushrooms to the skillet—cook until onions are soft and mushrooms are golden (~5 min).

4. Cook livers: Increase heat slightly, push onions/mushrooms to the side, add olive oil and butter, sauté livers until browned on the outside but still a little pink inside (~4–6 min total). Don’t overcook.

5. Finish sauce: Lower heat and stir in cream (and paprika or brandy, if using), simmer gently for ~2 min until sauce thickens slightly. Return bacon to the pan, stir together.

6. Veg prep: Steam or boil green beans/broccoli until vibrant and just tender (~5–7 min).

Seasoning & Serving:

• Seasoning: Generously season with salt and pepper at the end, and adjust creaminess with a little more butter or cream if desired.

• Serving: Plate a scoop of mash, top with livers and sauce, and serve the green veg on the side. Garnish with fresh parsley if available.