I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
The Best Chicken Livers
...in your mind.
The Best Chicken Livers

The Best Chicken Livers

I realize I will have already lost some of you – but for those who like chicken livers, you gotta make this. For those that don’t, I feel sorry for you. Serves 4


  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 green pepper, diced, large pieces
  • 1/2 medium sized yellow onion, diced, large pieces
  • 1lb chicken livers, rinsed, drained, remove white parts, chopped
  • 1/4 cup cream
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon vermouth
  • 1 pinch Kosher salt
  • Freshly ground pepper
  • 1 teaspoon Sriracha
  • 2 cups cooked white rice


  1. Heat 1 tablespoon each of oil and butter in large skillet on medium, cook pepper and onion for 8 minutes, remove set aside
  2. Using same skillet, on high heat, add rest of oil and butter, sear livers for 2 minutes, season with Kosher salt and pepper
  3. Add peppers and onions back in, with vermouth, cream, worcester and Sriracha, cook for 3-4 minutes to thicken sauce
  4. Serve on rice