Skip to Content

Simple Chicken Liver Stew with Peas & Mushrooms

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 stew with button mushrooms and peas in a red wine sauce.

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!

Chicken liver stew with button mushrooms and peas in red wine sauce served with mashed potato.

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.

Close up chicken liver stew with button mushrooms and peas in red wine sauce.

Serving Suggestions.

I treat this simple chicken liver stew more like a ragu most of the time if I were honest.

The images here show it served with mashed potato. But I am just as likely to serve it with a cheesy polenta in the similar fashion to the way that I serve my mushroom ragu.

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.

Chicken liver stew with button mushrooms and peas in red wine sauce served with mash.

Equipment Used

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.

  • Stovetop.
  • 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.
Simple Chicken liver stew with button mushrooms and peas in red wine sauce & mashed potato.
Yield: 2 Servings

Simple Chicken Liver Stew Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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


  1. Cut the shallot in half, peel it and then dice it as finely as you can.
  2. Peel the garlic and chop it as finely as you can.
  3. Clean up your mushrooms and if they are larger than bitesize cut them into half or quarters.
  4. Now trim up your chicken livers removing any sinew and cut them up into 2-2.5cm (¾-1") pieces.
  5. Heat a 30cm or 12" frying pan over a medium-high heat and add the butter.
  6. When it foams add the shallot and cook for 2-3 minutes without colouring, make sure you stir occasionally.
  7. Add in the garlic and saute for another minute,
  8. Throw in the mushrooms, season with the salt and pepper, then coók stirring occasionally for 5 minutes.
  9. Turn the heat up to high, add in the chicken livers and saute for 2-3 minutes.
  10. Pour in the wine and add the tomato puree.
  11. Reduce by half, this should take 3 or 4 minutes.
  12. Add 1 tablespoon of water to the cornstarch and mix together.
  13. Reduce the heat to medium.
  14. Add the peas to the pan, followed by the cornstarch slurry and cook stirring for a minute or two.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Thursday 7th of September 2023

This recipe is absolute ace

Brian Jones

Friday 8th of September 2023

Now that's the kind of concise review that I love... Glad you like it Helen :D


Sunday 19th of March 2023

Wow. I love chicken livers but other than liver and onions, what to do? Made this tonight and both my hubby and I really enjoyed it. Definitely a keeper! Thanks for sharing!

Brian Jones

Saturday 1st of April 2023

So glad you enjoyed it Robin, it's a lovely little recipe that I make all of the time.


Tuesday 21st of February 2023

I made this recipe ; unfortunately I only had Pino Grigio, However it came out great and was an incredible A very good Comfort food! Will make this again. Very simple with minimal ingredients!

Brian Jones

Monday 6th of March 2023

lol, "slumming" with pinot is fine :D

Glad you enjoyed it, I love this recipe.


Friday 27th of November 2020

Great meal so easy to make and a great flavour will make this again, thank you.

Brian Jones

Saturday 28th of November 2020

Glad you enjoyed it Roger, I love this recipe it's so simple and delicious, I must give it a facelift though ;)


Tuesday 3rd of November 2020

Any idea how this would be done in a pressure cooker?

Brian Jones

Wednesday 4th of November 2020

This really is not a good candidate for cooking in a pressure cooker, getting things going with a saute, and then reducing the wine is pretty fundamental to this recipe. You could do that in a pressure cooker but then all you are left with is a 5 minute simmer, and to be honest it will take longer for the pressure cooker to come to pressure and cook than it would be to leave it in the pan.

Pressure cookers are really not great at short cooking times as they increase the rate of cooking and as such, there is far less room for error.

Skip to Recipe