Ingredients:

  • 1 lb fresh chicken livers, cleaned and trimmed
  • 1 cup whole milk
  • 0.5 cup all-purpose flour
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 2 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1.5 cups low-sodium chicken bone broth
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Soak chicken livers in milk for 15 minutes to neutralize metallic notes. Drain and pat slightly dry.
  2. In a medium bowl, whisk together flour, smoked paprika, garlic powder, salt, and pepper. Dredge each liver in the mixture, shaking off excess.
  3. Heat olive oil and butter in a large cast-iron skillet over medium-high heat. Sear livers for 2-3 minutes per side until browned and cooked to an internal temperature of 165°F (74°C).
  4. In the same skillet, add sliced onions. Sauté until softened and caramelized, approximately 8-10 minutes. Stir in minced garlic and cook for 1 additional minute.
  5. Deglaze the pan by pouring in the chicken bone broth and Worcestershire sauce, scraping the bottom to release the fond. Whisk in a tablespoon of the leftover dredging flour if a thicker gravy is desired.
  6. Return the livers to the pan. Simmer for 2 minutes until the gravy thickens and livers are heated through. Garnish with fresh parsley and serve.