Chicken Livers à la Gael

  • Serves

    serves 2-4


This dish is based on one author Gael Greene made for her friend Jamie Gillis.


  • 12 lb. chicken livers, trimmed and lobes separated
  • Kosher salt and freshly ground black pepper
  • 14 cup flour
  • 6 tbsp. chilled unsalted butter, cubed
  • 12 cup minced onion
  • 14 cup chicken broth
  • 14 cup white vermouth
  • 1 tbsp. minced chives
  • 1 tbsp. minced parsley
  • Toast points, for serving
  • Sour cream, for serving (optional)


Step 1

Season livers with salt and pepper; dredge in flour. Melt 3 tbsp. butter in a 10" skillet over high heat. Add livers and cook, flipping once, until browned, 2–3 minutes. Transfer livers to a plate.

Step 2

Wipe out skillet, add 2 tbsp. butter, and return to high heat. Add onions; cook until caramelized, 4–5 minutes. Add broth and vermouth; cook until reduced by half, about 4 minutes. Remove pan from heat; swirl in chives, parsley, and remaining butter to make a sauce.

Step 3

Return livers to skillet. Season with salt; serve with toast points (and sour cream, if you like).

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