Chicken Livers With Sage Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Butter/Margarine4 Tablespoon (1/2 Stick)
 Chicken livers1 Pound, drained
 Yellow onion1 Small, peeled and finely chopped
 Dried sage1 Teaspoon, crumbled
 Chicken broth/1/2 cup each dry white wine and chicken broth1 Cup (16 tbs)
 Salt1 Teaspoon
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 992 Calories from Fat 631

% Daily Value*

Total Fat 71 g109.6%

Saturated Fat 38.3 g191.4%

Trans Fat 0.3 g

Cholesterol 1694 mg

Sodium 2871.4 mg119.6%

Total Carbohydrates 6 g2.2%

Dietary Fiber 2.7 g10.6%

Sugars 1.2 g

Protein 79 g158.2%

Vitamin A 1040.9% Vitamin C 138.4%

Calcium 14% Iron 236.5%

*Based on a 2000 Calorie diet


1. Heat the butter in a heavy 9- or 10-inch skillet over moderately high heat until bubbly. Add the chicken livers, onion, and sage, and cook-stirring, until the livers are browned but still pink inside—about 5 minutes. Remove the livers to a platter and set aside.
2. Raise the heat to high, and add the wine and chicken broth to the skillet. Cook, stirring and scraping up any brown bits stuck to the skillet, until only about 1/2 cup of liquid remains—about 3 minutes.
3. Lower the heat to moderate. Return the livers and any accumulated juices to the skillet, heat the livers for 1 minute, and season with the salt and pepper. Spoon the sauce over the livers, and serve with buttered noodles and French Green Peas, Stuffed Zucchini, or Baked Stuffed Tomatoes.