Mom's Liver-hater's Chicken livers

Mom's Liver-hater's Chicken Livers

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Maryann Rusinyak


Liver of any kind is an acquired taste. But, with this recipe you're guaranteed to like them, even if you're a liver-hater.

Think we were the only kids growing up who looked forward to "liver for dinner" and had friends want to come over to eat.


★★★★★ 1 vote

30 Min
30 Min
Pan Fry


  • 1 lb
    chicken livers
  • 1 c
    sweet sherry
  • 1 bunch
    green onions about 5-6
  • 1 bunch
    fresh parsley ( a small bunch,dried ok too about 1/3 cup)
  • 1 1/2 c
  • ·
    salt and pepper
  • 2 Tbsp
  • 1 1/2 c

How to Make Mom's Liver-hater's Chicken livers


  1. Drain and Rinse off liquid from packaging, Cut livers in to 1 to 1 1/2 inch pieces. Put in a glass bowl with 1/2 cup of sherry, Salt and Pepper, let marinate for at least 30 min... the longer the better.
  2. Chop green onions (green too) parsley (no stems)and set aside.
  3. When Livers have marinated, drain off liquid,and roll in flour( I use a ziplock bag and give them a good shake) Heat oil in large frying pan, nice and hot, add floured livers, turning them frequently so they brown on all sides. When livers are nice and brown, Add green onions and parsley let them just wilt a little (a minute or two) Reduce heat to medium low, add sherry, stir a little to deglaze pan. Add water cover and Let simmer for about 20 min.
  4. Server over rice or egg noodles.

Printable Recipe Card

About Mom's Liver-hater's Chicken livers

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #liver

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