A plate of Romanian pan-fried chicken liver and onions, served with caramelized onions, fresh parsley, mashed potatoes, and crusty bread on a rustic wooden table.

Romanian Pan-Fried Chicken Liver and Onions Recipe

This traditional Romanian pan-fried chicken liver and onions recipe is a quick, budget-friendly, and flavorful dish. Tender chicken liver, sautéed onions, and a hint of paprika create a rich, comforting meal. Perfect with mashed potatoes or polenta, this dish is full of iron and essential nutrients. Ready in under 30 minutes!

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Romanian

Servings 3 servings

Calories 320 kcal

Ingredients

500 g (1 lb) chicken liver (cleaned and trimmed)
2 large onions (thinly sliced)
2 cloves garlic (minced)
3 tbsp sweet red wine or brandy (optional)
1 tbsp sweet paprika
2 tbsp cooking oil
Fresh parsley (for garnish)
Salt & black pepper (to taste)

Instructions

Prepare the Chicken Liver

Wash the chicken liver thoroughly, then drain and pat dry with paper towels.
Remove any excess fat or greenish sacs (gallbladders) to prevent bitterness.
Cut the liver into bite-sized pieces.

Sauté the Onions

Heat 2 tbsp oil in a large skillet over medium heat.
Add the sliced onions and cook until they turn soft and translucent (about 5 minutes).
Stir in the minced garlic and cook for another minute until fragrant.

Cook the Chicken Liver

Add the chicken liver to the pan and stir gently.
Sprinkle in the paprika and mix well.
Cover the pan with a lid and let the liver cook for 7-8 minutes over medium-low heat.
Do not overcook the liver, or it will become tough and dry.

Enhance the Flavor

Remove the lid and allow any excess liquid to evaporate.
If using, add red wine or brandy and let the alcohol burn off (2-3 minutes).
Turn off the heat and season with salt and black pepper (only at the end to keep the liver tender).

Serve & Enjoy!

Plate the chicken liver and onions, garnishing with fresh parsley.
Serve hot with mashed potatoes, polenta, or crusty bread.

Notes

Step-by-step preparation of Romanian pan-fried chicken liver and onions, from washing and cutting the liver, sautéing onions, adding seasonings, cooking until tender, and serving with mashed potatoes and fresh parsley.

Tender, flavorful, and incredibly easy to prepare, this Romanian pan-fried chicken liver and onions recipe is a beloved classic. With its rich, slightly sweet taste and melt-in-your-mouth texture, this dish is a true comfort food that brings back childhood memories for many Romanians. Whether you're new to cooking liver or have enjoyed it for years, this simple yet delicious dish is perfect for a quick and affordable homemade meal.

Why You’ll Love This Recipe ❤️

✔ Rich in flavor – The combination of caramelized onions, tender chicken liver, and a touch of sweetness makes this dish irresistible.

✔ Budget-friendly – Uses inexpensive ingredients and serves up restaurant-quality taste at home.

✔ Quick & Easy – Ready in under 30 minutes, making it perfect for weeknight dinners.

✔ Nutritious – Packed with iron, vitamins, and protein, chicken liver is a nutritional powerhouse.

✔ Authentic Romanian cuisine – Experience the traditional flavors of Romania with this time-honored recipe.

Expert Tips for the Best Chicken Liver

⭐ Don’t add salt while cooking – Salt toughens the liver; always add it at the end. ⭐ Use low-medium heat – This ensures a soft, creamy texture instead of a dry, rubbery consistency. ⭐ Add a touch of brandy or wine – It brings out the liver’s natural sweetness and deepens the flavor. ⭐ Pair it with a starch – Creamy mashed potatoes or polenta perfectly balance the richness of the dish.

Serving Suggestions

This Romanian-style chicken liver is best served with comforting sides that complement its rich flavors:

Creamy mashed potatoes – A classic pairing for the perfect bite.
Polenta (Mămăligă) – A traditional Romanian favorite.
Crusty bread – Perfect for dipping into the onion sauce.
Steamed vegetables – Adds freshness and balance.

Storage & Reheating Instructions

While chicken liver is best enjoyed fresh, you can store leftovers carefully to maintain their flavor and texture.

How to Store Leftovers

Fridge: Store in an airtight container for up to 1 day.
Freezing: Not recommended, as the texture of the liver will change.

How to Reheat

Reheat gently in a pan over low heat, adding a splash of water or broth to keep it moist.
Avoid microwaving, as it can dry out the liver.

FAQs: Romanian Chicken Liver and Onions

1. Can I use beef or pork liver instead?

Yes! However, chicken liver is milder and more tender compared to beef or pork liver, which has a stronger, earthier flavor and requires longer cooking.

2. Why shouldn’t I add salt while cooking?

Salt draws out moisture and makes the liver tough. Always season at the very end for the best texture.

3. Can I make this dish alcohol-free?

Absolutely! The brandy or red wine is optional. If you prefer not to use alcohol, simply skip it – the dish will still be delicious.

4. How do I know when the liver is cooked?

The liver should be light pink inside but not raw. If it’s dry or gray, it’s overcooked. Aim for 7-8 minutes of cooking time for the perfect texture.

Final Thoughts: A Simple Yet Flavorful Romanian Classic 🤤

Romanian pan-fried chicken liver and onions is a hearty, nutritious, and flavorful dish that brings warmth and nostalgia to every bite. Whether you're a longtime fan of liver or trying it for the first time, this recipe is guaranteed to be rich, comforting, and incredibly satisfying.

So why not give it a try? Let me know in the comments – do you love chicken liver, or is it a new experience for you? 👇

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