Chicken Livers and Mushrooms

I’m not one for waste. I believe in using as much of an item as I possibly can. So when I buy a whole chicken, I use it all. The back bone and neck are reserved for stock. And, I save the chicken livers and gizzards and hearts to cook and eat at a later date. So, the other evening was looking in my freezer and came across chicken livers I had saved, and it looked like I had enough for a complete meal for me. I had bought some shiitake mushrooms, and Swiss chard at the Freedom Farmer’s Market, so along with some onions and vermouth, I had dinner.ffm_banner_full_2015b-01

Chicken Livers and Mushrooms
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Servings Prep Time
4 People 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
15 minutes
Chicken Livers and Mushrooms
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 People 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
15 minutes
Ingredients
Servings: People
Units:
Instructions
  1. Melt coconut oil in a sauté pan.
  2. Add onion, salt, pepper, and sauté until translucent.
  3. Add mushrooms and chicken liver,s sauté until the livers are almost cooked through, stirring occasionally, about 10 minutes.
  4. Add the vermouth, and cooked until the liquid is reduced by half.
  5. Add the chopped chard, and cook until wilted.
  6. Remove the chicken liver mixture to a bowl, taste and adjust seasoning.
  7. Add the butter to the pan with the remaining vermouth liquid. Swirl the butter until melted, then pour over the chicken livers.
Recipe Notes

Serve over Cauliflower rice. Cauliflower RiceIf you are not a Paleo Warrior, you can certainly serve this over regular rice.

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