Are you a liver lover? Here is my delectable chicken liver stew: a dark and powerful stew for liver lovers… Creamy chicken livers in a rich port wine and balsamic vinegar sauce? Is anyone up for this chicken liver stew? Because I am, big time!
Do you like liver?
I absolutely adore it.
However I know a bunch of people who absolutely hate it. And I don’t have to look very far for that: my husband isn’t a liver fan at all. It’s not that he will avoid it or refuse to eat it by all means. But he will for example never order it at a restaurant.
But whenever I cook liver for myself at home, he will always try a bit of it though. But polish off an entire liver dinner on his own, well that’s a step too far for him.
He does love pork liver pate and stuff to spread on his sandwiches. Or goose liver! That’s not a problem at all, on the contrary even.
Not quite sure why!
Chicken Liver Stew
Back to my balsamic chicken liver stew with port wine here.
Indeed this is a type of meal I will make while the hubs is not home, because he is not too crazy about liver or that smell when the liver stew is simmering on the stove. And that’s also the reason why my chicken liver stew recipe below is for one person only.
I do love liver so whenever I find myself home alone and cooking dinner just for me, then I usually tend to cook with ingredients that he is not too fond of.
Look at this beautiful dark red colored sauce then…
That comes from the red port and balsamic vinegar. I didn’t use any sauce thickener here. The stewed chicken liver itself is responsible for that glossy and thick rich look. Overall a heavenly chicken liver stew.
Are you just like me fond of liver recipes?
Then you should also try out my chicken liver salad!
Or how about my homemade chicken liver pate! Are you more into pork and veal liver than chicken livers? Then you want to take a look at my pan fried pork liver with garlic, fresh sage, white wine and peppercorns!
Chicken Liver Stew Recipe
Liver lovers adore this chicken liver stew!
- 7 oz fresh chicken livers (200 g)
- 1 medium garlic clove chopped
- 2 tbsp onion chopped
- ½ cup beef stock (120 ml)
- ¼ cup red port wine (60 ml)
- 2 tbsp balsamic vinegar
- 2 tsp tomato paste
- 1 tsp brown sugar
- 2 bay leaves
- olive oil
- 1 tsp black peppercorns
Clean and trim the chicken livers. Remove any visible fatty bits, sinew or bloody veins. Then soak the livers in a bowl of cold water for about 10 minutes.
In the meantime add the chopped onion and garlic to a large saucepan. Also add some olive oil, the black peppercorns and bay leaves.
Place the pan over medium heat and gently cook the onion and garlic for 4 minutes until a little soft. Drain the soaked chicken liver and add them to the pan.
Stir well and cook the chicken liver for about 3 minutes until a little greyish on all sides. Then also add the red port, beef stock, tomato paste, brown sugar and balsamic vinegar to the pan. Season with a little pinch of salt.
Stir the liver and bring it to a good boil. Then turn the heat lower and simmer the chicken liver for about 20 to 30 minutes until the liver sauce has reduced beautifully.
Then check the seasoning and add extra pepper, salt, brown sugar or balsamic vinegar to taste if necessary. Scoop the chicken liver stew onto warm deep plates and drizzle with the remaining sauce. Serve hot.
More Chicken Liver Recipes
Can you name a couple of other recipes with chicken liver in it?
Here’s one that we both like, even the hubs! My dirty fried rice with chicken liver sauce and prawns. What a delicious meal that is!
And yes, like I said the hubs loves it as well. That’s perhaps because that liver flavor isn’t strong at all. It gets kind of absorbed by the rice. I think that if you wouldn’t know what was in it, you definitely wouldn’t think that it is liver.
Any other ideas or recipes to make with chicken livers beside a chicken liver stew?
I was once invited to a summer barbecue one and I was in charge of bringing something creative to put on the grill. So I made these little skewers with chicken liver and roasted green onions. With it came a Spanish almond sauce called romesco. All I can say is that my skewers were a huge success!
Yet another delicious way to cook chicken livers.
And last but not least.
One time while we were visiting Italy, we ordered this chicken liver stew with tomatoes. It looked and tasted like a classic puttanesca spaghetti sauce, but then with chicken livers. Which was served on a lovely portion of fresh homemade and cooked paparedelle pasta. A good amount of shaved parmesan cheese on top.
Man I can still taste it.