This is a family classic. If you like chicken livers, you will love this recipe as an appetizer or light supper. Serve it with crackers or crusty bread.
We love this except we always use mushrooms in place of the green olives and we thinly slice the onion instead of chopping. YUM!
Read MoreI thought I liked liver...but this recipe makes me think that maybe I don't! It was just too bland for me, so all I could taste was the liver. I made it with mushrooms instead of olives, and the result was warming and filling, but kinda blah. I'd suggest using a really nice wine--following the old advice not to cook with a wine you wouldn't enjoy drinking--and maybe it would be better. Still, if you're a liver-lover or a person who doesn't like spicy food, this would probably hit the spot.
Read MoreWe love this except we always use mushrooms in place of the green olives and we thinly slice the onion instead of chopping. YUM!
WOW! What a yummy recipe. Cut recipe in 1/4s as I made it for only one person. I did not have dry red wine, but did have some Mogen David Concord Grape wine, cooked them to reduce the wine and make a glaze.Also omited the olives as I don't care for them. They turned out fantastic. Served them with a baked potato, peas and 3 bean salad.Thanks Va , for a wonderful recipe. They will be on my regular rotation.
This dish was awesome! I love chicken liver and have been looking for a new way to cook it. I didn't have any olives, but I imagine they would make a good addition. I ate it with buttery mashed potatoes and peas, and scarfed it down!
I fixed it according to your instructions and it came out just fine. Thank you for such a good recipe. I know I'll fix it again.
I thought I liked liver...but this recipe makes me think that maybe I don't! It was just too bland for me, so all I could taste was the liver. I made it with mushrooms instead of olives, and the result was warming and filling, but kinda blah. I'd suggest using a really nice wine--following the old advice not to cook with a wine you wouldn't enjoy drinking--and maybe it would be better. Still, if you're a liver-lover or a person who doesn't like spicy food, this would probably hit the spot.
I like chicken livers, and I thought this recipe sounded appealing, but I did NOT like the result. The olives added nothing, the quantity of wine was too much.
Because of an intolerance to alliums, I thought liver with onions was "done" for me. I made a substitution using fennel bulb and horseradish, and this produced a nice aromatic flavor and a familiar crunch with the grilled fennel slices.
I love chicken livers. However, this is just an awful, gray mess. Don't bother.
I was looking for recipes that are high in iron and found this one. Made it tonight and followed the recipe with the addition of baby Bella mushrooms. Perhaps I added too much wine because the sauce was really thin. But, my husband gave it 4 stars so this will a regular on our menu. I'll try it one of these days myself.
Good, overall. I agree that the flavor of the olives gets lost in the mix, though. Cremini mushrooms were a nice addition. I served this on toast points alongside an asparagus and fava bean salad, and a garnish of red roasted peppers.