Pan-Fried Chicken Liver with Caramelized Onions
Quick skillet chicken liver sautéed with sweet Vidalia onions until golden, finished with a bright splash of white wine vinegar and sea salt. Tender, deeply flavored offal with soft onions in under 20 minutes. Serve with fresh herbs.
Ingredients
- 2 tbsp gheebutter1:1dairyFull guide →
- 1 Vidalia onion, large, peeled and chopped into large dice
- 1 pound chicken liver
- 2 tbsp white wine vinegarred wine vinegar1:1acidFull guide →
- 1 pinch sea salt
Instructions
- 1
Preheat skillet on medium-high heat and add ghee to coat the bottom evenly.
- 2
Peel onion and chop into large dice.
- 3
Add onions to the pan and fry until soft and golden.
- 4
Cut chicken liver into bite-size pieces using kitchen shears.
- 5
Add liver to the pan and stir continually until no longer pink, approximately 5-7 minutes.
- 6
Add white wine vinegar and salt, stir, and turn heat off.
- 7
Serve sprinkled with fresh herbs.
Tips
Do not overcook liver or it will become tough and grainy.
Vidalia onions are sweeter than standard yellow onions; substitute if unavailable but expect less natural sweetness.
Good to Know
Refrigerate leftovers in an airtight container up to 2 days. Do not freeze.
Chop onions and liver up to 4 hours ahead; store separately covered.
Hot, as a main course with crusty bread, rice, or roasted vegetables. Garnish with parsley, chives, or thyme.
Common Mistakes
Do not skip the pinch of salt or vinegar—both are essential to balance the liver's intensity.
Do not cook liver past 7 minutes or it will toughen significantly.