Chicken Livers with Onions and Grilled Bread
Chicken livers with onions and grilled bread is the kind of old-school comfort that feels honest and grounding — rich, tender livers pan-seared just right, sweet onions cooked down until silky, and warm grilled bread ready to soak up every drop. It’s humble, hearty, and deeply satisfying, the kind of meal that doesn’t need anything fancy to feel special. One bite feels rustic, warm, and timeless.
Ingredients
1 lb chicken livers, cleaned and trimmed
1 cup milk (for soaking)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 large onion, thinly sliced
3 tablespoons butter
2 tablespoons oil or bacon grease
4 slices rustic bread (country bread or sourdough)
Instructions
Place chicken livers in a bowl and cover with milk. Soak 30 minutes, then drain and pat dry.
In a shallow bowl, mix flour, salt, pepper, paprika, and garlic powder.
Lightly dredge the livers in the seasoned flour, shaking off excess.
Heat butter and oil in a large skillet over medium heat.
Add sliced onions and cook slowly until soft and golden. Remove and set aside.
In the same skillet, add the livers in a single layer.
Cook 3–4 minutes per side until browned on the outside and just tender inside.
Return onions to the skillet and gently toss everything together.
Brush bread slices lightly with butter or oil and grill in a pan or on a griddle until golden on both sides.
Serve the chicken livers and onions hot with grilled bread on the side — rich, savory, and deeply comforting.
