Bluegrass Seniors Magazine
Recipes
One-Pan Chicken Livers and Veggies
One-Pan Chicken Livers and Veggies
This simple one-pan meal brings together tender chicken livers, sweet bell peppers, onions, and potatoes for a satisfying, home-cooked dish. Rich in iron and full of flavor, it’s a great way to enjoy an old-fashioned favorite with a garden-fresh twist.
Ingredients:
- 1 lb chicken livers, cleaned and trimmed
- 1 medium potato, peeled and diced
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1–2 tablespoons olive oil or butter
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions:
- Preheat oven to 400°F.
- Prep the pan: Toss potatoes with a bit of oil, salt, and pepper. Spread them on a baking sheet and roast for 15 minutes.
- Sauté the veggies: While potatoes roast, heat oil or butter in a skillet over medium heat. Sauté onions and bell peppers until softened, about 5–7 minutes. Set aside.
- Brown the livers: In the same skillet, cook the chicken livers for about 4–5 minutes per side until browned and fully cooked (no pink inside).
- Combine: Add the roasted potatoes and sautéed veggies to the skillet with the livers. Stir gently to combine and warm through.
- Serve: Spoon into bowls and top with fresh parsley if desired. Best served with warm bread or a light salad.
Recipe Tags:
