Go Back
–+ servings
Plate with prepared chicken liver on a grey background with herbs

Chicken Liver Recipe With Garlic And Lemon

Print Recipe
Looking for a bold, flavorful dish that’s quick to make and packed with nutrients? This chicken liver recipe with lemon and garlic is a game-changer. Tangy citrus meets rich, tender liver, all balanced by the warmth of sautéed garlic—perfect for a weeknight dinner or an impressive appetizer. If you’ve never loved liver before, this zesty twist might just convert you.
Course Main
Cuisine Dutch
Keyword chicken liver, garlic, lemon
Diet Gluten free, Paleo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 375
Author Simone

Ingredients

  • olive oil for frying
  • 2 onions chopped
  • 4 cloves garlic minced
  • pepper and salt
  • 500 gr chicken livers cleaned
  • 1 tsp fresh oregano chopped
  • 1 tablespoon fresh thyme chopped
  • 100 ml white wine or use chicken stock
  • 75 ml lemon juice plus some slices for serving
  • Fresh parsley to garnish
Metric - Us customary

Instructions

  • Heat the oil in a skillet over medium heat. Add the onions and sauté until nicely translucent. Then add the garlic and sauté until tender.
    2 onions, 4 cloves garlic, olive oil for frying
  • Add the livers, salt, and pepper and fry until golden brown on all sides. This will take about 5 minutes. Add the fresh oregano and thyme at the end and sauté for a few minutes.
    500 gr chicken livers, 1 tsp fresh oregano, 1 tablespoon fresh thyme, pepper and salt
  • Turn the heat down a bit and add the wine and the lemon juice. Let this simmer gently until most of the liquid has evaporated. About 7-8 minutes or so.
    100 ml white wine, 75 ml lemon juice
  • Serve the livers with lemon wedges from the remaining lemon and fresh parsley on top.
    Fresh parsley to garnish

Notes

  • Cooking Time: Cooks in about 5 minutes, but simmering in broth/lemon juice enhances flavor.
  • Cleaning: Usually ready to cook; remove large veins and connective tissue if needed. Rinse, pat dry, and fry.
  • Soaking in Milk? Not necessary if the liver is fresh—avoids gamey or metallic taste. If the liver tastes off, it's likely not fresh and shouldn't be eaten.
  • Storing: This dish is best made fresh

Nutrition

Calories: 375kcal | Carbohydrates: 18g | Protein: 44g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 863mg | Sodium: 188mg | Potassium: 853mg | Fiber: 3g | Sugar: 6g | Vitamin A: 27883IU | Vitamin C: 76mg | Calcium: 92mg | Iron: 24mg