DISCLOSURE: This post contains affiliate links. If you buy something through them, I may earn a small commission at no extra cost to you. Thank you for your support!
Chicken liver stew is a rich, comforting dish that brings together deep flavors and a velvety texture. While liver isn’t always the first choice for some home cooks, this recipe transforms it into a delicacy with a luscious, creamy sauce and aromatic spices. Whether you’re a liver enthusiast or just curious to try something new, this recipe is a hearty meal that’s both budget-friendly and packed with nutrients. Served with a side of buttery mashed potatoes, it’s the ultimate comfort food for chilly evenings.
The Richness of Chicken Liver
Chicken liver is a powerhouse of nutrition. It’s loaded with essential vitamins and minerals, including iron, vitamin A, and B vitamins. This makes it an excellent choice for those looking to boost their iron levels naturally. While liver has a strong, distinct flavor, the right combination of ingredients can mellow it out and create a well-balanced dish.
One of the biggest mistakes when cooking liver is overcooking it, which results in a grainy texture. However, this stew ensures the liver stays tender and succulent by simmering it gently in a flavorful broth enriched with cream and aromatic seasonings.
The Base of the Stew: Building Layers of Flavor
A great stew starts with a strong foundation. In this dish, pancetta provides a rich, smoky depth that pairs beautifully with the liver. Frying it first without oil allows it to release its natural fat, which then helps caramelize the onions to perfection. This slow caramelization process enhances the sweetness of the onions, balancing the boldness of the liver.
Carrots add a touch of natural sweetness and color, while the combination of garlic, thyme, paprika, chili flakes, and onion powder creates a robust and aromatic base. These spices are key here, ensuring a harmonious balance of flavors.
A Sauce That Brings It All Together
Tomato paste and ajvar, a Balkan pepper-based condiment, bring acidity and complexity to the stew. Worcestershire sauce adds umami depth, while a splash of white wine lifts the flavors with its mild acidity.
To create a velvety, rich sauce, concentrated beef stock is incorporated, enhancing the meaty profile of the dish. Chicken stock provides additional depth while keeping the sauce light enough to complement the delicate texture of the liver.
Homemade chicken stock is always the best choice for a dish like this. It adds a depth of flavor that store-bought stock simply cannot replicate. The natural collagen and gelatin from homemade stock give the sauce a silky mouthfeel, making the dish even more comforting. Plus, making your own stock allows you to control the seasoning and ingredients, ensuring a pure and rich broth that enhances every bite of the stew. If you want to learn how to make your own chicken stock, see the video below.
The final touch of heavy cream rounds out the flavors, giving the stew a smooth, indulgent consistency. This is what sets this dish apart from many other liver recipes. While traditional liver dishes can be dry, this one remains moist and creamy, making each bite a pleasure.
Cooking the Liver to Perfection
Liver requires careful handling to ensure the best results. Adding it towards the end of the cooking process allows it to soak up the rich flavors of the sauce without becoming overcooked. A gentle simmer is all it needs to stay tender and flavorful.
Some may prefer to soak the liver in milk before cooking to further mellow its taste, but in this recipe, the balance of ingredients makes this step redundant. The result is a dish with deep, rich flavor and an incredibly smooth texture.
The Perfect Companion: Buttery Mashed Potatoes
No stew is complete without a hearty side, and mashed potatoes provide the perfect base to soak up the delicious sauce. The key to silky, creamy mashed potatoes is boiling them with the skin on. This not only helps retain their natural flavor but also prevents them from absorbing too much water.
Once boiled, peeling and mashing them while still warm ensures a smooth consistency. Adding butter and warm heavy cream brings the mashed potatoes to the next level, creating a luxurious texture that perfectly complements the richness of the stew.
A Comforting Dish for Any Occasion
This chicken liver stew is the perfect dish for those looking to expand their culinary repertoire and enjoy something deeply satisfying. Whether served on a cozy weeknight or as part of a special meal, it delivers warmth and nostalgia in every bite.
For those who have never cooked liver before, this dish is a great introduction. The combination of flavors ensures that even those hesitant about liver can appreciate its unique taste and texture. If you’re a fan of bold, comforting dishes, this stew is sure to become a staple in your kitchen.
Give this recipe a try, and experience the depth of flavors that chicken liver stew has to offer. Pair it with a glass of white wine or a slice of crusty bread for an unforgettable meal!
My favorite type of liver is chicken liver, and this is one of my favorite ways of cooking it. This recipe does, indeed, take this humble piece of meat to the next level, and it’s actually really easy to make.
Total Time:1 hour 5 minutes
Yield:4 portions 1x
Ingredients
Scale
For the Stew
500 g (1.1 lb) chicken liver
1 onion, sliced lengthwise
1 carrot, peeled and cut into slices
3 cloves garlic, minced
300 g (10 oz) pancetta, cut into bite-sized pieces
2 tbsp tomato paste
1 tbsp ajvar (optional)
A drizzle of Worcestershire sauce
A splash of white wine
1 tbsp concentrated beef stock
2 dl (¾ cup) heavy cream
2 tbsp butter
2 dl (¾ cup) chicken stock
1 tsp dried thyme
2 tsp paprika
½ tsp chili flakes
2 tsp onion powder
1 tsp garlic powder
Black pepper and salt (to taste)
For the Mashed Potatoes
1 kg (2.2 lb) potatoes
40 g (3 tbsp) butter
Heavy cream
Salt (to taste)
Instructions
For the Stew
Fry the pancetta in a pan without oil until it gets color. Add the onion and cook until golden and caramelized.
Add the carrot, black pepper, thyme, paprika, chili flakes, onion powder, and garlic powder. Stir off the heat to prevent the paprika from burning.
Return the pan to the heat, add the butter, tomato paste, and ajvar. Fry briefly, then add Worcestershire sauce, beef stock, garlic, and white wine.
Add the chicken liver and chicken stock, and let the stew simmer until it thickens. Stir in the heavy cream and simmer for a few more minutes.
For the Mashed Potatoes
Boil the potatoes with the skin on in salted water until tender. Peel and mash them.
Add butter and warm heavy cream to the mashed potatoes, mixing until smooth. Season with salt.
Leave a Reply