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Creamy Chicken Livers with Onions and Mushrooms

by Natures Garden | Other recipes by this author

Chicken livers are often relegated to the role of appetizer, wrapped in bacon and consumed amidst cocktails and small talk. Delicately sautéed with onions and mushrooms, slathered in sour cream, and served with rice or noodles, they become a simple but elegant entrée. Be sure not to overcook them as they'll become tough and bitter. Ideally, each liver should have a pale pink center when served.


  • 1 lb Darby Farms chicken livers, cleaned and cut in half
  • ¾ lb Orchard Valley Farm white button, cremini or portabella mushrooms or a mixture of types, wiped clean and sliced
  • 1 large Grimmway Farms yellow onion, halved and thinly sliced
  • 2 tbsp Southern Swiss Dairy butter
  • 2 tbsp olive oil
  • 1 ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 1 ¼ cups AtlantaFresh sour cream, plain yogurt or plain Greek yogurt
  • ½ tsp salt, or to taste
  • ½ tsp freshly ground black pepper, or to taste

Prep Time: 20min    Cook Time: 9min    Level: Easy

Ingredients

Servings:
-
+
  • 1.00 lb Livers - Chicken
  • 0.75 lb Mushrooms - Portabella
  • 1.00 lb Onions - Yellow
  • 2.00 tbsp Butter - Unsalted
  • 2.00 tbsp Olive Oil - Botija Extra Virgin
  • 1.50 tsp Powder - Paprika
  • 0.25 tsp Powder - Cayenne
  • 1.25 cup Sour Cream - Crme Fraiche /
  • 0.50 tsp Salt
  • 0.50 tsp Black Pepper - Ground

Directions

  1. Heat a large heavy skillet on medium high heat until barely smoking. Add the butter and oil.

  2. Sauté the sliced onions for 2 minutes, stirring constantly. Add the mushrooms to the pan and continue cooking until the onions become limp and the mushrooms start releasing moisture, about 3 to 4 minutes. 

  3. Transfer the vegetables to a plate or bowl. Set aside.

  4. Put the skillet back on the burner. When it's hot, add the livers, along with more oil or butter, if necessary.

  5. Sauté the livers for 2-3 minutes, stirring constantly to brown on all sides. DO NOT OVERCOOK. 

  6. Add the reserved onion-mushroom mixture back to the skillet with the chicken livers.

  7. Season with paprika, cayenne pepper, salt and black pepper. Stir to combine with a wooden spoon, being careful not to break the livers.

  8. Fold in the sour cream and gently heat over medium low heat. Do not boil or the sour cream will curdle.

  9. Taste and adjust seasonings. Serve with white steamed rice or wide egg noodles.


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