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Gallery Chicken Livers with Shallots and Marsala Credit: LISA HUBBARD Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 pound fresh chicken livers, rinsed and patted dry 1 teaspoon coarse salt, plus more for seasoning 1/4 teaspoon freshly ground pepper, plus more for seasoning 1/2 cup all-purpose flour, for dredging 1 tablespoon extra-virgin olive oil, plus more if needed 3 to 4 tablespoons unsalted butter, plus more if needed 2 shallots, minced 1/2 teaspoon dried Italian herbs 1/2 cup Marsala wine 1/2 cup homemade or low-sodium canned chicken stock

Gallery Chicken Livers with Shallots and Marsala Credit: LISA HUBBARD

Recipe Summary Servings: 4

Chicken Livers with Shallots and Marsala      Credit: LISA HUBBARD

Chicken Livers with Shallots and Marsala

Credit: LISA HUBBARD

Chicken Livers with Shallots and Marsala

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 pound fresh chicken livers, rinsed and patted dry 1 teaspoon coarse salt, plus more for seasoning 1/4 teaspoon freshly ground pepper, plus more for seasoning 1/2 cup all-purpose flour, for dredging 1 tablespoon extra-virgin olive oil, plus more if needed 3 to 4 tablespoons unsalted butter, plus more if needed 2 shallots, minced 1/2 teaspoon dried Italian herbs 1/2 cup Marsala wine 1/2 cup homemade or low-sodium canned chicken stock

Directions

Remove strings or sinew from livers. Sprinkle with the salt and pepper. Dredge lightly in flour; shake off excess.

Heat olive oil and 2 tablespoons butter in a medium saute pan over medium heat. Saute livers in two batches (using more butter and oil if necessary with the second batch) until nicely browned and still pink in the center, about 2 minutes on each side.

Remove livers from saute pan; place on a plate, covered with foil, to keep warm. Drain off all but 1 tablespoon fat; discard. If there is not enough fat in pan, add more olive oil. Add shallots and herbs; saute until shallots are soft and slightly browned, about 2 minutes. Add Marsala; simmer until reduced by half, about 2 minutes. Add stock; simmer until reduced by half, about 3 minutes.

Remove pan from heat, and swirl in remaining butter. Season with salt and pepper. Pour sauce over livers before serving.

Reviews (4)

 Add Rating & Review     9 Ratings   5 star values:        4    4 star values:        3    3 star values:        0    2 star values:        2    1 star values:        0

Reviews (4)

Add Rating & Review     9 Ratings   5 star values:        4    4 star values:        3    3 star values:        0    2 star values:        2    1 star values:        0

Add Rating & Review

9 Ratings 5 star values: 4 4 star values: 3 3 star values: 0 2 star values: 2 1 star values: 0

9 Ratings 5 star values: 4 4 star values: 3 3 star values: 0 2 star values: 2 1 star values: 0

9 Ratings 5 star values: 4 4 star values: 3 3 star values: 0 2 star values: 2 1 star values: 0

  • 5 star values: 4 4 star values: 3 3 star values: 0 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       04/27/2019   We love this recipe; it's just the best! The only changes we make are to cook the livers a bit longer, as we like only a tiny bit of pink, and to make twice as much sauce. It's so delicious! We've made this dish many times over several years. There is one caveat: chicken livers are an acquired taste, so not everyone will like them. Both my husband and I grew up eating beef and chicken liver, so we acquired a taste for liver long ago! If you like the taste and texture, you will LOVE this recipe.  

Martha Stewart Member     Rating: Unrated       09/05/2010   Most chickens don't live long enough, and if raised properly, have very little "chemicals" in their livers. This recipe is just right.  

Martha Stewart Member     Rating: Unrated       10/23/2008   I love chicken livers and thought the recipe was very good. It's a classic preparation.  

Martha Stewart Member     Rating: Unrated       07/29/2008   This was terrible! Maybe because I don't have the acquired taste for liver, the organ that filters chemicals that shouldn't be in a body.

    Martha Stewart Member

    Rating: 5 stars 04/27/2019

We love this recipe; it’s just the best! The only changes we make are to cook the livers a bit longer, as we like only a tiny bit of pink, and to make twice as much sauce. It’s so delicious! We’ve made this dish many times over several years. There is one caveat: chicken livers are an acquired taste, so not everyone will like them. Both my husband and I grew up eating beef and chicken liver, so we acquired a taste for liver long ago! If you like the taste and texture, you will LOVE this recipe.

Rating: 5 stars

Rating: Unrated 09/05/2010

Most chickens don’t live long enough, and if raised properly, have very little “chemicals” in their livers. This recipe is just right.

Rating: Unrated

Rating: Unrated 10/23/2008

I love chicken livers and thought the recipe was very good. It’s a classic preparation.

Rating: Unrated 07/29/2008

This was terrible! Maybe because I don’t have the acquired taste for liver, the organ that filters chemicals that shouldn’t be in a body.

All Reviews for Chicken Livers with Shallots and Marsala

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Livers with Shallots and Marsala

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest