Chicken Livers Hongroise

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • Β½ cup finely chopped onion
  • 1Β½ pounds chicken livers, trimmed
  • 2 tablespoons finely chopped parsley
  • ΒΌ teaspoon dried thyme
  • 1 cup sour cream
  • Β½ cup Chicken Stock
  • Salt and freshly ground black pepper


  1. Melt the butter and cook the onion in it until translucent. Add the chicken livers, shake the skillet, and cook over high heat until livers are browned. Do not overcook.

  2. Reduce the heat, sprinkle the livers with parsley and thyme, and stir in the sour cream. Bring to a boil, stirring constantly. When the boiling point is reached, stir in the stock and simmer for about three minutes. Season with salt and pepper to taste and serve hot.

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