Homestyle Chicken Liver And Onions With Gravy
This Chicken Liver and Onions with Gravy Recipe features tender pan-fried chicken livers, caramelized onions, and a savory homemade gravy. It's an easy, budget-friendly Southern-style dish packed with rich flavor and perfect for a comforting family dinner.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ lb chicken livers (trimmed and rinsed)
- ¼ cup flour (for dredging)
- 1 tsp chicken spice (optional for extra flavor)
- 3 tbsp oil (vegetable or olive oil)
- 1 large onion (sliced thinly)
- 1 cup beef stock (or chicken stock)
- 2 tbsp tomato sauce (for depth in the gravy)
- Salt to taste
- Black pepper to taste
Instructions
- 1
Pat the chicken livers dry with paper towels. Toss them lightly in flour mixed with chicken spice (if using) until evenly coated. Shake off any excess flour—this will help them crisp up nicely in the pan.
- 2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, carefully place the livers in a single layer, cooking for about 3 minutes per side until they’re browned but still tender inside. Remove the livers and set them aside on a plate.
- 3
In the same skillet, add the remaining oil and sliced onions. Cook over medium heat, stirring occasionally, until the onions turn golden brown and caramelized, about 6–8 minutes. Lower the heat if needed to prevent burning.
- 4
Sprinkle 1 tablespoon of flour into the skillet with the onions, stirring to combine for about a minute. Slowly add the beef stock, stirring to deglaze the pan and combine all flavors. Add the tomato sauce, stir, and let the gravy simmer for 2–3 minutes, thickening slightly. Season with salt and black pepper to taste.
- 5
Return the cooked livers to the skillet, stirring gently to coat them in the gravy. Let everything heat together for another 2 minutes, allowing the flavors to blend. Serve hot, topped with extra gravy.