A simple chicken liver stew is my idea of food heaven, featuring peas and mushrooms in a red wine sauce, and all in under 30 minutes!
It is the perfect frugal penny-saving dinner that is plenty hearty enough to fill bellies and maybe even delicious enough to convert offal sceptics!
Chicken Liver Ragu.
I love this chicken liver recipe it is simple, tasty, hearty and dirt cheap to cook.
Admittedly offal recipes are not exactly the height of food popularity. Although my Pork Faggots recipe proves to be one of the most popular on my site.
I have plenty of diverse offal recipes that include classic braised liver and onions, pan-fried lambs liver and onions, peri peri chicken livers, liver curry, devilled kidneys and Balmoral chicken recipes!
The relative explosion of high-end nose-to-tail restaurants over the last decade also indicates there is a change afoot for some.
This recipe is full of big flavours. We have the iron-rich flavour of the livers, some mushrooms for earthiness and bling that up with sweet peas.
Finally, we wrap that up in a lovely thick red wine sauce.
This is also quick to cook, taking just 25 minutes, chicken livers do not take long to cook at all!
Frequently Asked Questions.
How do I know when chicken livers are cooked?
There is much written about the safe cooking of food so I will not rehash that.
The official safe internal temperature for chicken liver is 70°C (158°F) in the UK and Australia and 73°C (165°F) in the US according to authorities.
There is a trend for cooking them less than this, you can make your own choice. However please do not rely on how things look, liver cooked to 70°C will still be a little pink inside. Buy a meat thermometer and use it!
Can I use frozen chicken liver?
I have a friend who was excited by this recipe but could only get frozen chicken liver.
They work well but do need slightly longer cooking to tenderise. I am not sure why this is, but if you are using frozen liver be prepared to cook a little longer.
What wine should I use?
The same old advice applies to wine, first and foremost if you would not drink it, then don’t cook with it.
I usually use either a Pinot Noir or Gamay in this chicken liver stew. You want a dry red wine with a hint of acidity for the best results.
I treat this simple chicken liver stew more like a ragu most of the time if I were honest.
It is also awesome stirred through pappardelle pasta in the same way that I do with my venison ragu. Reduce the size of the chicken livers by about half if you are going to do this.
If you are not ready to give up on potatoes just yet then spoon this over a jacket potato.
In fact, by way of a public service announcement, I have just discovered that you can cook baked potatoes in an air fryer and they are outrageously good.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ frying pan or skillet.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring jug, cups and spoons.
- Small mixing bowl.
- Stirring and serving spoons.
I adore cooking with and eating offal, sadly it is not more popular, this easy chicken liver stew recipe combines them with peas and mushrooms in a wonderful red wine sauce.
- 350g (12 oz) Chicken Livers
- 125g (1½ Cups) Small Button Mushrooms
- 150g (1 Cup) Frozen Peas
- 35g (1 Medium) Banana Shallot
- 2 Cloves Garlic
- 1 Tsp Tomato Puree (Concentrate in the US)
- 175ml (⅔ Cup) Red Wine
- 30g (2 Tbsp) Butter
- 1 Tsp Cornflower
- ¾ Tsp Salt
- ½ Tsp Black Pepper
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic and chop it as finely as you can.
- Clean up your mushrooms and if they are larger than bitesize cut them into half or quarters.
- Now trim up your chicken livers removing any sinew and cut them up into 2-2.5cm (¾-1") pieces.
- Heat a 30cm or 12" frying pan over a medium-high heat and add the butter.
- When it foams add the shallot and cook for 2-3 minutes without colouring, make sure you stir occasionally.
- Add in the garlic and saute for another minute,
- Throw in the mushrooms, season with the salt and pepper, then coók stirring occasionally for 5 minutes.
- Turn the heat up to high, add in the chicken livers and saute for 2-3 minutes.
- Pour in the wine and add the tomato puree.
- Reduce by half, this should take 3 or 4 minutes.
- Add 1 tablespoon of water to the cornstarch and mix together.
- Reduce the heat to medium.
- Add the peas to the pan, followed by the cornstarch slurry and cook stirring for a minute or two.
Amount Per Serving: Calories: 574Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 1018mgSodium: 873mgCarbohydrates: 23gFiber: 6gSugar: 7gProtein: 49g
Calorific details are provided by a third-party application and are to be used as indicative figures only.