Sautéed Chicken Livers with Prunes & Brandy
Rich, rustic, and full of French bistro flair, this dish combines tender chicken livers with a velvety brandy cream sauce, balanced by the subtle sweetness of California Prunes. A sophisticated yet accessible meal that comes together in under 30 minutes, it’s perfect served over toast for a luxurious lunch or dinner. California Prunes bring natural depth and jammy flavor while also delivering nutritional benefits—from digestive support to bone health. It’s indulgence with purpose.
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
Serving Tip:
Top with flaky salt or fresh herbs like parsley or tarragon for a pop of color and brightness.
Top with flaky salt or fresh herbs like parsley or tarragon for a pop of color and brightness.
Nutrition
Serving: 1portion