Bistro Vibes at Home: Chicken Livers Recipe with Prunes + Brandy
If you’ve ever ordered something boldly savory and deeply comforting at a neighborhood bistro and thought, I could never make this at home—we’re here to gently challenge that notion. Chef Shaina Loew-Banayan’s Sautéed Chicken Livers Recipe with Prunes and Brandy is rich, rustic, and surprisingly easy to pull off in your own kitchen.
And yes, it stars California Prunes in a role that’s anything but sweet—or at least, not only sweet.
Why This Recipe Works
This dish hits that savory-sweet balance we crave when the weather cools or when we just need a little culinary comfort. Chicken livers are an underappreciated gem—affordable, nutrient-dense, and when treated well, incredibly tender with a buttery texture. Here, they’re seared until golden, then simmered in cream, brandy, and a healthy handful of soaked California Prunes, which lend the sauce a deep, fruity richness without overpowering it.
Let’s Talk About Prunes (Yes, Really)
While people often pigeonhole prunes as a snack for “a certain age,” they’re a chef’s secret weapon for building flavor. California Prunes have natural caramel notes, a dense, jammy texture, and the kind of subtle sweetness that elevates savory dishes like this chicken livers recipe.
Plus, they’re full of nutrients—think fiber, potassium, and antioxidants—and may support both digestive health and bone strength. So yes, you can feel good about going back for seconds.
Tips for Success
- Don’t skip the soak: Softening the prunes in hot water before cooking ensures they melt seamlessly into the sauce. Bonus: you can save the soaking liquid and stir a spoonful into pan sauces, soups, or grains.
- Medium is magic: Chicken livers are best served medium—just firm to the touch but still tender and pinkish inside. Overcook them, and they lose that luxe texture.
- Serve it right: A thick slice of grilled sourdough or country bread is the ideal base. This sauce begs to be sopped up.
Try Chef Shaina’s Cult Favorite Cocktail
This cheekily named cocktail from Café Mutton is anything but a joke. The Poo Driver blends the natural sweetness and richness of California Prune juice with vodka and citrus for a drink that’s bright, bold, and totally refreshing. It’s a clever riff on the classic screwdriver—with a deeper flavor and a wink to prunes’ digestive fame. Whether you’re sipping for the taste or the benefits (or both), this one goes down smooth.
Get the Recipe >
This Chicken Livers Recipe is a Classic for a Reason
This chicken livers dish is proof that you don’t need a ticket to Paris to eat something truly special. (Though we do highly recommend you visit Cafe Mutton in Hudson, New York when you have a chance). With just a few pantry staples and a bit of technique, you can turn humble ingredients into something extraordinary. And with California Prunes in the mix, you’re adding flavor and function to your plate.
Serve it with: A crisp green salad, a glass of dry white or light red wine, and someone who appreciates the finer things in life (or at least the finer things on toast).
Sautéed Chicken Livers with Prunes & Brandy
Equipment
- skillet
Ingredients
- 1 lb chicken livers 16 ounces
- Kosher salt to taste
- neutral oil such as grapeseed or canola, for searing
- 1/4 cup thinly sliced shallot or onion
- 4 TBSP unsalted butter 1 ounce
- 8 California Prunes
- 1 cup hot water for soaking prunes
- 4 oz brandy 1/2 cup
- 8 oz heavy cream 1 cup
- 1/2 tsp black pepper
- chicken stock as needed (to adjust sauce consistency)
- toasted bread for serving
Instructions
Soak the Prunes:
- Place the prunes in a small bowl and cover with 1 cup hot water. Let soak for about 1 hour. Drain before using.
Prepare the Chicken Livers:
- Pat the livers dry with a clean towel or paper towel. Season generously with salt on all sides.
Sear the Livers:
- Heat a thin layer of neutral oil in a large skillet over high heat until shimmering. Add the livers in a single layer (work in batches if necessary) and sear until nicely browned on all sides, about 2–3 minutes total. Remove from the pan and set aside.
Sauté Aromatics:
- Reduce heat to medium. Add butter and sliced shallot or onion to the same pan. Cook, stirring often and scraping up any browned bits, until the shallots are soft and translucent, about 3–4 minutes.
Deglaze and Simmer:
- Turn off the heat and carefully add the brandy and soaked prunes (discard soaking water). Turn the heat back on to medium-low. Stir in the cream and black pepper.
Finish the Dish:
- Return the seared livers (and any juices they released) to the pan. Add a pinch of salt and simmer gently until the sauce thickens and the livers are just firm to the touch but still tender inside, about 2–3 minutes. If the sauce gets too thick, adjust with a splash or two of chicken stock.
Serve:
- Spoon the livers and sauce over slices of toasted bread. Serve immediately.
Video
Notes
Top with flaky salt or fresh herbs like parsley or tarragon for a pop of color and brightness.
Nutrition
Meet Chef Shaina Loew-Banayan
Chef Shaina Loew-Banayan is the chef-owner of Café Mutton in Hudson, New York, a beloved and unapologetically quirky restaurant known for its bold flavors, offbeat charm, and deep respect for underappreciated ingredients. With a knack for reinventing comfort food, Loew-Banayan has earned widespread acclaim, including a spot on The New York Times’ 2022 Restaurant List of the 50 best restaurants in America. At Café Mutton, they blend humor, heart, and serious culinary skill to serve up dishes—and cocktails—that are as thoughtful as they are surprising.