Liège-style Chicken Liver (Foie de Volaille à la Liégeoise)

Foie de Volaille à la Liégeoise, or Liège-style Chicken Liver, is a classic dish from Belgian cuisine that features tender chicken livers cooked in a flavorful sauce. This dish is a perfect balance of rich and savory flavors, making it a popular choice for a hearty meal.

Liège-style Chicken Liver (Foie de Volaille à la Liégeoise)

Ingredients

  • 500g chicken livers, cleaned and trimmed
  • 2 onions, finely chopped
  • 100g bacon, diced
  • 2 tbsp butter
  • 1/2 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • Salt and pepper to taste

Instructions

  1. In a large skillet, melt the butter over medium heat.
  2. Add the chopped onions and diced bacon, and cook until the onions are soft and the bacon is crispy.
  3. Push the onion and bacon mixture to the side of the skillet, then add the chicken livers to the pan.
  4. Cook the chicken livers for 2-3 minutes on each side, until they are browned and cooked through.
  5. Once the livers are cooked, remove them from the skillet and set aside.
  6. Deglaze the skillet with chicken broth, apple cider vinegar, and brown sugar, scraping up any browned bits from the bottom of the pan.
  7. Return the chicken livers to the skillet and simmer for an additional 5 minutes, allowing the sauce to thicken.
  8. Season with salt and pepper to taste.
  9. Serve the Foie de Volaille à la Liégeoise hot, accompanied by crusty bread or over a bed of mashed potatoes.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large skillet Spatula Cutting board Knife

Tools

Stovetop

Serving suggestions

Serving Suggestions: Serve with crusty bread or mashed potatoes.

Tips & tricks

Tips: Be sure not to overcook the chicken livers to maintain their tenderness.

Cost

$15