Hey there, friend! If you've ever been curious about organ meats but felt unsure where to begin, this chicken liver with onions over mashed potatoes recipe is a fantastic place to start. We're talking tender chicken livers sautéed until golden brown, paired with caramelized onions, and served over a cozy bed of comfort food mashed potatoes. It's one of those meals that just feels like home.
This dish is inspired by a Romanian classic-"Ficăței cu Piure", or liver and onions with mashed potatoes. Growing up, this was a weeknight staple that warmed our hearts (and filled our bellies) with simple, nourishing ingredients. Think pasture-raised chicken livers, sweet yellow onions cooked low and slow, and buttery mashed potatoes with a hint of garlic. Yum.
If you enjoyed this tasty dish, I'd love for you to check out some of the other Romanian recipes I've shared-each one is packed with flavor and a whole lot of heart.
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A TRADITIONAL ROMANIAN DISH
In Romanian kitchens, "Ficăței cu Piure" - chicken liver over mashed potatoes- is the kind of comfort food that never goes out of style. It's a humble dish, rooted in tradition, made with simple ingredients like chicken livers, mashed potatoes, and caramelized onions, but bursting with flavor and heart.
Back in rural Romania, liver and onions became a family favorite because it was affordable, nourishing, and downright delicious. And when paired with creamy mashed potatoes? It's the definition of wholesome, hearty cooking.
So if you're craving something cozy, this easy chicken liver dinner is more than just a meal-it's a warm, nostalgic bite of Romanian heritage.
WHY YOU WILL LOVE THIS CHICKEN LIVER DINNER
- It's made with simple ingredients you probably already have.
- It comes together fast in just 4-5 minutes per side for the livers.
- A healthy liver and onions recipe that's rich in iron, protein, and vitamins.
- You'll master how to caramelize onions for mashed potatoes like a pro.
- It's the best way to try organ meats without feeling overwhelmed.
INGREDIENTS
To make this great chicken liver dish, you'll need:
For the chicken livers:
- Fresh chicken livers (or even beef liver if you prefer a stronger flavor)
- Yellow onions, thinly sliced
- Olive oil + butter for sautéing
- Garlic powder, black pepper, and kosher salt
- Optional: a splash of white wine or lemon juice for brightness
2. For the mashed potatoes with caramelized onions:
- Yukon Gold or Russet potatoes, peeled and cubed
- Butter, milk, and a pinch or a teaspoon of salt
- Optional: a drizzle of chicken broth for more flavor
HOW TO MAKE THIS EASY CHICKEN LIVER RECIPE
STEP 1: PREP THE LIVERS
- Rinse in cold water and trim any visible fat or connective tissues. Dry well with paper towels, this helps get that lovely sear.
- Pat Dry: Use paper towels to pat the chicken livers dry. It's important to remove excess moisture to prevent splattering when you cook them.
- Cut and Prep: Depending on your recipe, you may need to cut the chicken livers into smaller pieces or leave them whole. Use a sharp knife and a clean cutting board for this step.
STEP 2: CARAMELIZE THE ONIONS
Slice onions and cook in olive oil over medium heat, stirring occasionally. After about 30-40 minutes, they'll be soft, jammy, and golden brown. You can add a pinch of little salt to draw out moisture and deepen the flavor.
STEP 3: COOK THE CHICKEN LIVERS
Heat a large skillet over medium-high heat with enough oil to coat the bottom. Add the livers in a single layer-don't crowd the pan! Cook for 2-3 minutes on each side until golden brown and the internal temperature hits 165°F. That's the sweet spot between cooked livers and keeping them tender. Mix caramelized onions with chicken liver and serve over mashed potatoes.
STEP 4: MAKE the MASHED POTATOES
Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain, then mash with butter and warm milk. Want a boost? Stir in caramelized onions or even a touch of heavy cream. If you're a fan of liver, pairing it with savory mashed potatoes with caramelized onions is simply next-level.
STEP 5: ASSEMBLE and SERVE
Pile those creamy mashed potatoes high, top with sautéed chicken livers, and finish with a spoonful of caramelized onions. Add parsley if you're feeling fancy!
EXPERT TIPS
Here are some expert tips to help you make this dish a culinary masterpiece:
- Use free-range chicken livers or whole foods brand for the best flavor.
- Cook in smaller pieces for quicker cooking, or keep them whole for presentation.
- Avoid that metallic taste by rinsing and patting dry before cooking.
- Want extra richness? Deglaze the pan with a splash of chicken broth, white wine, or even soy sauce.
- This is a great way to introduce internal organs into your diet without too much fuss.
VARIATIONS AND SUBSTITUTES
- Chicken liver pate: Blend the cooked livers, onions, and a bit of butter in a food processor for a smooth paste. It's amazing as a spread!
- Spicy chicken liver fry: Add chili flakes or paprika.
- Creamy mushroom sauce: Want something saucy? Try serving with mushrooms cooked in butter and chicken fat.
- Works well with polenta, crusty bread, or even a side of steamed veggies.
STORAGE TIPS
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat over low heat or in the microwave until the internal temperature is 165°F.
- You can freeze it too-but mashed potatoes tend to lose a bit of texture.
FREQUENTLY ASKED QUESTIONS
Soak in milk for 30 mins. It helps reduce the metallic taste and leaves you with a mild flavor.
Totally! Lightly oil the chicken livers and cook at 375°F for about 10-12 minutes, flipping halfway.
Whether this is your first time trying liver or you've been making grandma's chicken livers for years, this classic recipe is a great one to keep in your rotation. And who knows, next time, you might even convince someone who thought they weren't a chicken liver lover to become a fan.
Let me know in the comments if you gave this new recipe a try or grew up with a version of it at your Sunday dinner. Either way, I hope it brings a little bit of comfort and a whole lot of flavor to your table.
More favorite recipes to try:
Recipe
Chicken Liver with Onions over Mashed Potatoes
Equipment
Ingredients
For the mashed potatoes
- 2 lbs potatoes peeled and cubed
- water to cover potatoes
- ½ teaspoon salt
- 2 tablespoons butter
- 11/2 cup milk warm
For chicken livers:
- 500 grams chicken liver
- 3 onions medium
- 4 tablespoon olive oil
- 1 tablespoon butter
- 4 garlic finelly chopped
- 1 teaspoon salt or to taste
- ½ teaspoon ground pepper or to taste
Instructions
STEP 1: PREP THE LIVERS
- Rinse in cold water and trim any visible fat or connective tissues. Dry well with paper towels, this helps get that lovely sear.
- Pat Dry: Use paper towels to pat the chicken livers dry. It's important to remove excess moisture to prevent splattering when you cook them.
- Cut and Prep: Depending on your recipe, you may need to cut the chicken livers into smaller pieces or leave them whole. Use a sharp knife and a clean cutting board for this step.
STEP 2: CARAMELIZE THE ONIONS
- Slice onions and cook in olive oil over medium heat, stirring occasionally. After about 30-40 minutes, they'll be soft, jammy, and golden brown. You can add a pinch of little salt to draw out moisture and deepen the flavor.
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain, then mash with butter and warm milk. Want a boost? Stir in caramelized onions or even a touch of heavy cream. If you're a fan of liver, pairing it with savory mashed potatoes with caramelized onions is simply next-level.
STEP 3: COOK THE CHICKEN LIVERS
- Heat a large skillet over medium-high heat with enough oil to coat the bottom. Add the livers in a single layer, don't crowd the pan! Cook for 2-3 minutes on each side until golden brown and the internal temperature hits 165°F. That's the sweet spot between cooked livers and keeping them tender. Mix caramelized onions with chicken liver and serve over mashed potatoes.
STEP 4: MAKE the MASHED POTATOES
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain, then mash with butter and warm milk.
STEP 5: ASSEMBLE and SERVE
- Pile those creamy mashed potatoes high, top with sautéed chicken livers, and finish with a spoonful of caramelized onions. Sprinkle with chopped parsley.
Notes
- Go with fresh chicken livers for the best flavor and texture.
- Trim and clean them well to remove any bits you don't want on your plate.
- Marinate them if you like-a splash of milk or lemon juice can mellow the flavor.
- Cook the onions and livers separately so the onions get sweet and the livers stay perfectly tender.
What is your favorite chicken liver recipe?
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