Chicken Liver with Onions

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	1 hr 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cut the onions into half rings. Melt half of the butter in a deeper pan over low heat. Add the onions and cook slowly for 20-25 minutes, stirring frequently, until they turn brown. Towards the end, increase heat to medium-high for 2-3 minutes to develop a better roasted taste. Season with salt and pepper.
While the onions cook, rinse the chicken liver and remove large blood vessels and fat. Pat dry. Toss thoroughly in flour and shake off the excess flour.
Remove the onions from the pan and set aside. Melt the remaining butter in the pan over medium-high heat. Sear the liver on all sides until browned. Return the onions to the pan.
Reduce heat to low and simmer for 15 minutes, stirring occasionally. Turn off the heat and let it rest for 5 minutes. Season again with salt and pepper.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.