Sautéed Chicken Livers with Sweet-Sour Black Radishes

Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Firm, bittersweet radish dice are the perfect foil for creamy pink-centered livers. Banished from nutritionally correct kitchens in recent years, chicken livers are a quick-cooking, richly flavorful, inexpensive treat to enjoy now and then. And thanks to the striking black-and-white radish cubes, this ensemble looks more appetizing than most chicken liver dishes.


  • ¾ pound chicken livers
  • ¼ teaspoon kosher salt
  • Pepper
  • 4 medium scallions (green onions), trimmed
  • 2 small black radishes (about ½ pound)
  • 1 tablespoon butter
  • 1 tablespoon corn or safflower oil
  • ¼ cup white wine vinegar or sherry vinegar
  • ¼ cup water
  • About teaspoons honey


    1. Separate liver lobes, remove sinews, and halve again. Sprinkle with salt and pepper. Cut apart pale and dark parts of scallions; thin-slice both. Scrub radishes and cut into ⅛- to ¼-inch dice.
    2. In a skillet just large enough to hold livers in a single layer, melt butter with oil over moderately high heat. When foaming, add livers and cook 1 minute. Turn and cook another minute. With tongs or slotted spoon, transfer to a plate; cover.
    3. Add radishes and pale scallion parts to pan. Toss to soften a bit, about 3 minutes. Reduce heat. Add vinegar and water and cook, stirring often, until radishes are al dente, about 5 minutes. Add honey to taste. Season.
    4. Raise heat to moderate (if necessary, cook to evaporate most liquid). Return livers to pan, with darker scallion parts, and toss to just heat through. Serve at once.