Chicken Livers and Onions in Tomato Sauce Chicken Livers and Onions in Tomato Sauce

Author: Canadian Living

Chicken liver is milder in flavour than beef liver. Serve this saucy dish over egg noodles or rice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003



Separate and trim lobes of chicken livers; cut larger lobes in half. In large nonstick skillet, heat oil over medium-high heat; brown livers, stirring, for 1 to 2 minutes. Transfer to plate; set aside.

In same pan, fry bacon until crisp, 5 minutes. Drain off fat. Add onions, garlic, paprika, salt, pepper and cayenne; fry until onions are golden, about 10 minutes. Add tomatoes; mash with potato masher. Bring to boil; reduce heat to medium and simmer until spoon pulled across bottom of pan fills in slowly, about 15 minutes.

Return livers and any accumulated juices to pan; cook until still slightly pink in centre, about 5 minutes. Sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 587 mg
  • Protein 24 g
  • Calories 250.0
  • Total fat 11 g
  • Cholesterol 535 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 64.0
  • Folate 303.0
  • Calcium 7.0
  • Vitamin A 442.0
  • Vitamin C 65.0
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Chicken Livers and Onions in Tomato Sauce