Jeff & I have recently been increasing our offal consumption so the natural conclusion would be to go directly for a liver dish. This was our first venture into eating chicken liver at home and I have to say it was extremely quick and painless to make…and consume.
I’ve prepared pork liver in the past so I was familiar with the liver-y flavor. Lamb liver can also be substituted for chicken liver, they have the same mild taste.
I wanted to do something fun and different with the chicken liver I had but when it came down to it, I was low on time and needed dinner done quickly.
So, I turned to my old friend, the skillet. Believe it or not, it only took a couple minutes of cooking, per side, and the chicken liver was ready.
Of course this entire recipe takes longer than 5 minutes since I didn’t want to eat raw onions but overall this meal came together in a relatively short amount of time.
Chicken liver does have a more mild flavor when compared to the pork liver and when it’s mixed with all the onions, a delicious combination is created with a liver:onion ratio of at least 1:3. If you don’t know what that means I’ll boil it down for you to one sentence. There are way more onions in this dish when compared to liver, and it’s like that for a reason. The onions don’t overpower the liver, they tame the already mild flavor and create the perfect pairing of liver and onions in every bite.
Ok liver, you better not make my onions taste bad. ;) #paleo #dinner #primal #organmeat #offal #PaleoPorn
A Drizzle of Aged Balsamic
I believe the ingredient in this dish that makes it shine is the balsamic vinegar. With an aged balsamic drizzle added to the skillet right before it’s finished cooking, the combination of flavors become complete.
Make It Your Entrée
I served this Chicken Liver and Onions dish as our main entrée alongside a simple coleslaw but you could also serve it as an appetizer or side dish.
Store leftovers covered in the fridge and if you reheat, be sure to warm everything up thoroughly before serving.