Name: Pan-Seared Chicken Livers with Caramelized Onions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz chicken livers; 1 medium yellow onion; 1 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 2 cups baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

Nutrition

Per serving

519 calories

Protein: 49g; 38% of calories
Carbs: 20g; 15% of calories
Fat: 27g; 47% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Rinse the chicken livers under cold water and pat them thoroughly dry with paper towels to ensure a crisp sear.
Peel the yellow onion and slice it into thin half-moons.
Heat the olive oil in a large skillet over medium heat, then add the onions and cook for 10 minutes until they are soft and golden brown.
Move the onions to the edges of the pan and increase the heat to medium-high; place the chicken livers in the center in a single layer.
Season the livers with sea salt, black pepper, and fresh thyme, then sear for 2-3 minutes per side until browned but still slightly pink in the center.
Drizzle the balsamic vinegar into the pan to deglaze, stirring gently to coat the livers and onions in the resulting glossy sauce.
Place the fresh baby spinach on a plate and top with the hot liver and onion mixture so the greens wilt slightly before serving.

Nutrition

Ingredients

Instructions

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