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Chicken Liver & Sweet Onion Skillet

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Ingredients

  • 1 lb chicken livers cleaned and patted dry
  • 2 tbsp ghee duck fat, or olive oil (divided)
  • 1 large sweet onion thinly sliced
  • 2 garlic cloves minced
  • 1 tsp fresh thyme or 1/2 tsp dried
  • Sea salt and black pepper to taste
  • Optional: splash of apple cider vinegar or balsamic vinegar to finish
  • Optional garnish: chopped parsley or fresh sage

Instructions

  • In a large skillet, heat 1 tbsp of fat over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring often, until caramelized and golden—about 15–20 minutes. Set aside.
  • Add another tablespoon of fat to the same skillet and increase heat to medium.
  • Season the chicken livers lightly with salt, pepper, and thyme. Add to the pan in a single layer. Cook for 2–3 minutes per side, until browned and cooked through but still tender. Do not overcook—they should be slightly pink inside.
  • Add garlic and caramelized onions back to the pan. Sauté everything together for 1–2 minutes.
  • Optional: deglaze with a splash of apple cider or balsamic vinegar for brightness.
  • Garnish with chopped parsley or sage before serving.