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Sauteed Chicken Livers With Shallot Gravy

Serves: 4
Hands On Time: 
Total Time: 


4 tablespoons butter, divided
1 clove garlic, sliced
5 shallots, peeled and thinly sliced
3 tablespoons sherry or white wine vinegar
1 bay leaf
1 sprig fresh thyme
1 quart chicken stock
Freshly ground black pepper
1 pound chicken livers
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1/4 cup diced country ham
1/4 cup chopped fresh flat leaf parsley


Heat 1 tablespoon butter in a 2-quart heavy saucepan. Add the garlic and cook on low 1 to 2 minutes. Add the shallots and a pinch of salt and cook on medium, stirring occasionally to prevent scorching, until the shallots are caramelized to a golden brown, about 20 to 30 minutes.

Deglaze the pan with the vinegar and then add the bay leaf, thyme and chicken stock. Bring to a boil, then reduce to a simmer and cook until the liquid is reduced by more than half, about 40 minutes. Remove the bay leaf and thyme.

Transfer to a blender and puree, and then push the sauce through a sieve or strainer. Season to taste with salt and pepper. You should have about 2 cups of sauce, about the thickness of a light gravy.

Rinse and pat dry the chicken livers. Place the flour in a plastic bag and season generously with salt and pepper. Add the livers, close the bag and shake to coat the livers in the seasoned flour.

Heat the vegetable oil in a large skillet until very hot. Shake off the excess flour from the livers and put them in the pan in one layer. Sear for about 3 minutes, then turn the livers and sear the other side for about 3 minutes. Add the ham and shallot sauce and cook until the sauce is reduced to a thick gravy, 5 to 10 minutes. Stir in the remaining 3 tablespoons butter and the parsley. Adjust salt and pepper to taste. Serve warm. 


Per serving: 396 calories (percent of calories from fat, 57), 23 grams protein, 17 grams carbohydrates, 1 gram fiber, 24 grams fat (10 grams saturated), 488 milligrams cholesterol, 2,527 milligrams sodium.

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