Chicken Livers in Red Wine

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Chicken livers are easy to buy now that they are packed separately and sold frozen in most supermarkets. Allow frozen livers to thaw completely before making this recipe.


  • 675 g/1½ lb chicken livers
  • 100 g/4 oz butter
  • 1 small onion
  • 2 level teaspoons dried mixed herbs
  • 1 slightly rounded tablespoon flour
  • salt and freshly milled pepper


    Trim and separate out the chicken livers. Melt half the butter in a frying pan. Add the chicken livers and fry gently for 2–3 minutes, turning to seal them on all sides. Lift from the pan and keep hot. Add the remaining butter and the finely chopped onion to the hot pan. Fry gently until the onion is tender. Replace the chicken livers in the pan, add the herbs and sprinkle with the flour. Stir to blend the flour with the butter, then gradually stir in the wine and bring up to a simmer, stirring all the time to get a smooth sauce. Simmer for 2–3 minutes, then season to taste with salt and pepper. Serve with rice.