Sautéed Chicken Livers

Richard & I very much like chicken livers prepared in a variety of ways.  This recipe for sautéed chicken livers is among our favorites.


  • 1 cup flour
  • ~2 teaspoons Emeril's Original Essence
  • Large dash of cayenne pepper (to taste)
  • 1 lb chicken livers
  • 1/8 - 1/4 lb. bacon
  • 1-Medium size sweet onion, diced
  • 4 oz mushrooms, sliced.
  • 2 tbs. butter
  • 2 tbs. peanut oil
  • 1 1/2 cup chicken broth
  • ~3 tbs. vermouth

Mix flour and spices in a bowl and thoroughly coat chicken liver.  Let livers sit in flour until ready to sauté.

Cut bacon into 1/4 inch pieces.  Sauté to render fat and lightly brown (do not overcook).  Add onions and sauté until just beginning to caramelize.  Add mushrooms and cook until they are beginning to release absorbed fat.  Remove and set aside.

Add butter and peanut oil to pan.  Sauté chicken livers until lightly browned. Return bacon, onions and mushrooms to pan.  Add vermouth and chicken broth and simmer until gravy is thickened.

Serve over rice.

Revised: 26 July, 2013