Pan-fried chicken livers and hearts

Ingredients

• 600 gchicken hearts and livers
• 2red onions
• 100 mltomato sauce
• 1 glass (about 150 ml)dry white wine
• to tasteextra-virgin olive oil
• 2–3 leavesbay leaves
• to tastesalt
• to tasteblack pepper
• to tastechilli

Instructions

1. 1

   Clean the offal

   Clean the chicken livers and hearts, removing the bitter gall bladder and any fat.

2. 2

   Cut if needed

   Leave them whole or halve them, depending on their size.

3. 3

   Soak briefly

   Rinse them in cold salted water and leave them to soak for about 10 minutes.

4. 4

   Drain and dry

   Drain and dry the hearts and livers, then put them in a pan with the bay leaves and cook without any oil or other seasoning for a few minutes.

5. 5

   Brown the offal

   Add a little oil and let the hearts and livers brown for a couple of minutes.

6. 6

   Slice the onions

   Meanwhile, peel and wash the onions, then slice them thinly.

7. 7

   Add wine

   Add the onions to the hearts and livers and cook for 2 minutes. Pour in the white wine and let it evaporate.

8. 8

   Season the sauce

   Add the tomato sauce and hand-torn basil, then season with salt, pepper and chilli.

9. 9

   Simmer briefly

   Add a few tablespoons of water and cook for about 4 minutes.

10. 10

    Serve the dish

    When cooked, transfer the hearts and livers with the onions to a serving plate and garnish with bay leaves.

What are chicken livers and hearts?

Chicken livers and hearts are poultry offal, valued in Italian home cooking for their rich, savoury flavour. This pan-fried version pairs them with onion, white wine and tomato sauce.

The brief browning and short simmer keep the method straightforward, while the onion and sauce provide a soft, savoury accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

The livers and hearts provide most of the protein, while the onion and tomato sauce contribute carbohydrates. Olive oil supplies most of the added fat; serve with green vegetables and a moderate portion of bread or potatoes for a balanced plate.

Preparing the offal

Clean pieces: Remove the bitter gall bladder and any excess fat from the livers and hearts before cooking.

Soaking: A short soak in cold salted water is part of the recipe; drain and dry the pieces well afterwards so they can brown in the pan.

Building the flavour

Bay leaves: The recipe starts the offal in a dry pan with bay, then adds oil for browning.

White wine: Let the wine evaporate after adding it with the onions. This leaves its aroma in the pan without a pool of liquid.

Tomato and basil: Stir in the tomato sauce and hand-torn basil, then season with salt, pepper and chilli to taste.

Getting the texture right

Even pieces: Leave small pieces whole and halve larger ones so they cook more evenly.

Doneness: Chicken offal should be cooked through; check the thickest pieces rather than relying only on the brief timings. Avoid cutting into a piece repeatedly, which can let its juices escape.

Timing the recipe

The listed cooking stages are brief, but the method also includes about 10 minutes of soaking. Allow extra time for cleaning and preparation if needed.

Have the onions sliced and the wine and sauce ready before browning, so the pan can move smoothly from one stage to the next.

What to serve alongside

Bread is useful for soaking up the tomato and onion sauce. Alternatively, serve the dish with potatoes or plain rice for a more substantial meal.

A simply dressed green salad or cooked green vegetables can add freshness alongside the rich offal.

Recipe notes & tips

• Trim the gall bladder carefully, as its contents can make the livers bitter.
• Dry the offal thoroughly after soaking to help it brown in the pan.
• Use a pan large enough to hold the pieces without packing them tightly.
• Slice the onions thinly so they soften quickly during the short cooking time.
• Taste the sauce before serving and adjust the salt, pepper and chilli to your liking.

Variations

• More onion: Add another sliced onion for a sweeter, more plentiful base.
• Milder seasoning: Leave out the chilli and season with black pepper instead.
• Herb change: Use a little chopped parsley in place of the basil.
• Extra tomato: Add more tomato sauce for a looser, more generous sauce.
• Rustic serving: Bring the pan to the table with toasted bread on the side.

Common mistakes to avoid

• Leaving gall behind: Remove the bitter gall bladder carefully before rinsing the livers.
• Wet offal: Pat the pieces dry after soaking so they brown rather than release excess water.
• Overcrowding the pan: Cook in batches if the pieces do not fit comfortably in a single layer.
• Rushing the wine: Give it time to evaporate before adding the tomato sauce.
• Undercooking the centres: Check that the thickest pieces are cooked through before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat thoroughly in a pan with a splash of water, stirring gently; avoid repeated reheating.

Frequently asked questions