A different and delicious way to enjoy chicken livers. To make this dish healthier, I like to use yolkless noodles. I have made this for many of my friends over the past 20 years, and have always received rave reviews, even from some who thought that they would not like chicken livers.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.

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  • While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.

  • Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.

Nutrition Facts

521 calories; protein 23.5g 47% DV; carbohydrates 49.4g 16% DV; fat 25.2g 39% DV; cholesterol 333.4mg 111% DV; sodium 178.4mg 7% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2006
I made some changes to this recipe and found a new way of making liver. All of our boys went back for seconds. Even the 2 that hate liver. Here are the changes I made: Put olive oil in large stew pot, chopped up 1 large sweet onion and sauteed till golden. Added in 3 lbs of liver, paprika, salt and pepper. When doing this to season to taste you must season to your taste. I used quite a bit of paprika and pepper. I also added in garlic powder since I make Beef Stroganoff quite often and I like the flavor it gives. After I cooked it down I added 1 can of cream of chicken soup mix per pound of livers. This thickened it up quite a bit too. Just before serving I added 1 16oz container of fat free sour cream. We had ours over rice. I don't like cooking too much with wine or alcohol that is why I used the cream of chicken soup. Thanks for the great recipe. Read More
(38)

Most helpful critical review

Rating: 1 stars
11/21/2005
I love liver but this recipe just ruined it for me. Read More
(2)
30 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
06/11/2006
I made some changes to this recipe and found a new way of making liver. All of our boys went back for seconds. Even the 2 that hate liver. Here are the changes I made: Put olive oil in large stew pot, chopped up 1 large sweet onion and sauteed till golden. Added in 3 lbs of liver, paprika, salt and pepper. When doing this to season to taste you must season to your taste. I used quite a bit of paprika and pepper. I also added in garlic powder since I make Beef Stroganoff quite often and I like the flavor it gives. After I cooked it down I added 1 can of cream of chicken soup mix per pound of livers. This thickened it up quite a bit too. Just before serving I added 1 16oz container of fat free sour cream. We had ours over rice. I don't like cooking too much with wine or alcohol that is why I used the cream of chicken soup. Thanks for the great recipe. Read More
(38)
Rating: 4 stars
12/03/2003
Once in awhile I make something I've never tried before. I've never even had chicken livers, but this recipe was really great. Will definitely try again. Read More
(13)
Rating: 5 stars
12/03/2003
This was a great recipe. I made this for my boyfriend and his father and they both went back for seconds and thirds! The sauce was excellent worthy of a restaurant menu! Read More
(12)
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Rating: 5 stars
12/03/2003
Fantastic!!!!! I thought 1 tablespoon of paprika sounded like a lot but it wasn't. My husband says this recipe is a keeper! Works well with the turbo cooker just use less oil. Read More
(7)
Rating: 5 stars
12/03/2003
I thought this was great. I used seasoned salt with the black pepper and paprika and thought the seasoning was fine for our tastes. The consistency was fine for me too (a concern in earlier reviews) but if you like a thicker "stick-together" sauce you could easily thicken it a bit by sprinkling a little flour before adding the wine & sour cream. I love chicken livers but I think this would be equally good with other meats of your choice. Something different and a keeper. Thanks! Read More
(6)
Rating: 4 stars
12/03/2003
Husband and I thought this dish was OK (we're big fans of chicken livers). Need to perk it up with a few more spices...I used a couple of pinches of oregano but will try something different next time. It was quick easy and the sherry made it have a unique taste. Read More
(4)
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Rating: 4 stars
11/29/2008
Very definitely a keeper!! My family have hearty appetites and chicken livers are a favorite dish so I doubled the liver onions noodles and mushrooms. Increased the wine to 1/2 C & sour cream to 16 oz. Doubled the sweet paprika added 2 tsp garlic powder as another person suggested and 1/2 tsp sharp paprika. I will increase the sweet paprika by another 1/2 - 1 T next time. We all loved it and I would rate it 4.5 if that were possible. The dog would rate it zero; he usually has plates to lick - not tonight nothing left! Read More
(4)
Rating: 5 stars
09/17/2006
Wow! My husband and I occasionally eat chicken livers and this recipe is restursnt quality. It is very rich and with the wine and sour crean the flavor is wonderful. I made it tonight and served it over noodles as directed in the recipe but maybe next time will serve it over rice to mop up all that good gravy.Husband really enjoyed it. Read More
(4)
Rating: 5 stars
01/12/2009
My mom made this when my sister and I were growing up only she used chicken hearts. Sounds wrong but it's extremely filling and incredibly comforting. I like it best over mashed potatoes. TIP: If you don't have sherry use beef or chicken broth/stock. Whichever you have on hand. Read More
(3)
Rating: 1 stars
11/21/2005
I love liver but this recipe just ruined it for me. Read More
(2)