This may seem a bit odd, but I often have chicken livers in the house because my husband is a real fan.  Almost every week I open the refrigerator and see that he’s been to the store again and has brought home another big container of chicken livers.

Now, I like his oven-fried chicken livers just fine, but he insists on using shortening in the pan so that the livers get nice and crispy.  Well, he’s right… they do get nice and crispy, but I really don’t want to eat that shortening stuff anymore.  I like chicken livers, even crave them sometimes, so I really need a dish to make that is different, and possibly healthier.

Borrowing from my past again, I do remember one delightful dish my Dad used to make for us when Mom wasn’t around to see, smell, or hear about it.  (Mom was not a fan of chicken livers, to say the least.)  It’s a very simple, but yummy dish.  Let’s see if I can remember Dad’s Chicken Liver Skillet…

1) Saute some diced onion and sliced fresh mushrooms in some butter until the mushrooms are cooked all the way and even a bit crispy.
2) Slice the livers into thin pieces and add them to the hot skillet.
3) Saute everything together for a couple minutes until the liver is thoroughly cooked.
4) Pour in some beer or chicken broth, so you can loosen up the good browned bits stuck to the skillet and have a little sauce.
5) Let it simmer just until the liquid reduces a little and it gets nice and bubbly all together.
6) Put a piece of buttered toast on each plate, and spoon a portion of the liver mixture over the top.  Add a little salt and black pepper now if you want.

This is not a dish every kid would like, but we were kind of adventurous with well-developed tastebuds!

If you have any fun chicken liver dishes that you like and remember fondly, or even not so fondly, I’d love to have you share them.