Chicken Livers with Red Wine and Bacon Recipe -
  • READY IN 35 mins

Chicken Livers with Red Wine and Bacon

Recipe by  

"This is a family classic. If you like chicken livers, you will love this recipe as an appetizer or light supper. Serve it with crackers or crusty bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.
  2. Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2008

We love this except we always use mushrooms in place of the green olives and we thinly slice the onion instead of chopping. YUM!

Most Helpful Critical Review
May 17, 2011

I like chicken livers, and I thought this recipe sounded appealing, but I did NOT like the result. The olives added nothing, the quantity of wine was too much.


10 Ratings

Apr 01, 2008

WOW! What a yummy recipe. Cut recipe in 1/4s as I made it for only one person. I did not have dry red wine, but did have some Mogen David Concord Grape wine, cooked them to reduce the wine and make a glaze.Also omited the olives as I don't care for them. They turned out fantastic. Served them with a baked potato, peas and 3 bean salad.Thanks Va , for a wonderful recipe. They will be on my regular rotation.

Mar 05, 2009

This dish was awesome! I love chicken liver and have been looking for a new way to cook it. I didn't have any olives, but I imagine they would make a good addition. I ate it with buttery mashed potatoes and peas, and scarfed it down!

Nov 06, 2008

I fixed it according to your instructions and it came out just fine. Thank you for such a good recipe. I know I'll fix it again.

Aug 05, 2011

This was quite tasty! The bacon was a nice addition!

Mar 30, 2009

Really liked this, easy to prepare and tasty+++++.

Dec 06, 2010

I thought I liked liver...but this recipe makes me think that maybe I don't! It was just too bland for me, so all I could taste was the liver. I made it with mushrooms instead of olives, and the result was warming and filling, but kinda blah. I'd suggest using a really nice wine--following the old advice not to cook with a wine you wouldn't enjoy drinking--and maybe it would be better. Still, if you're a liver-lover or a person who doesn't like spicy food, this would probably hit the spot.


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 287 mg
  • 96%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 465 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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