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Saute of Chicken Livers, Bacon and Apples

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“My favorite chicken liver recipe. I serve with thin egg noodles. The recipe notes: do not stir the chicken livers around as you saute them; that prevents the development of the crisp, firm outside crust which is an agreeable characteristic of this dish. Recommended side dish: some kind of spinach or other preferred greens.”

Ingredients Nutrition


  1. Pat livers dry.
  2. Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
  3. With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
  4. Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
  5. Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
  6. Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.

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