This rustic dish transforms humble chicken liver into a comforting meal with rich, savory depth. The secret lies in slow-cooked tomato sauce that balances the liver’s natural intensity.
I’ve refined this method to ensure tender liver every time, paired with a sauce that’s both bold and silky. Perfect for a cozy dinner that feels like a taste of Italy.
Ingredients for Chicken Liver with Tomato Sauce
Rich tomato sauce and tender chicken livers create this comforting Italian classic with humble ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Livers 🍗 | 1 ½ lb | Trimmed of connective tissue |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for best flavor |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Canned Crushed Tomatoes 🍅 | 28 oz | San Marzano preferred |
| Tomato Paste 🍅 | 2 tbsp | For concentrated flavor |
| Dry Red Wine 🍷 | ½ cup | Any bold variety |
| Chicken Stock 🥣 | 1 cup | Low-sodium preferred |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, or 1 tsp dried |
| Fresh Thyme 🍃 | 1 tbsp | Chopped, or 1 tsp dried |
| Bay Leaf 🌿 | 1 whole | Dried, for aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Red Pepper Flakes 🔥 | ¼ tsp | Adjust for heat preference |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
[recipeingredientscaler]
The liver quality is critical here. Fresh chicken livers from a trusted butcher or Whole Foods are ideal—look for vibrant color with no gray spots. If buying pre-packaged, check the date; older livers can be bitter. For the tomatoes, San Marzano cans (available at Trader Joe’s or most supermarkets) make a noticeable difference in the sauce’s depth.
No red wine? Substitute beef broth with a splash of balsamic vinegar. Fresh herbs can be swapped for dried at one-third the amount. If you’re missing tomato paste, double the crushed tomatoes and simmer longer to concentrate. For a richer sauce, add a Parmesan rind (if you have one) while cooking—remove before serving.
The sauce actually improves overnight. Store in an airtight container for up to 5 days in the fridge or freeze for 3 months. Chicken livers are best cooked fresh, but the sauce can be made ahead and reheated gently with the livers added last.
Why You’ll Love This Recipe
- One Pan Wonder: I love that I only dirty one skillet—chicken livers sear in olive oil, then onions, garlic, and crushed tomatoes simmer right in the same pan.
- Rich and Bold: The liver soaks up the sweetness of the onions and the tang of the tomatoes, with garlic tying it all together in every bite.
- Budget Stretch: Chicken livers are so affordable, and this recipe turns them into a hearty dish that feels way more luxurious than the price tag.
- Meal Prep Star: It reheats beautifully—honestly, the flavors deepen overnight, so I make a double batch for easy lunches all week.
Step-by-Step Instructions for Chicken Liver With Tomato Sauce
This method delivers tender chicken livers in a rich, aromatic tomato sauce every time.
Step 1: Prepare and Sear the Chicken Livers
Pat the 1.5 lb Chicken Livers dry with paper towels to ensure proper browning. Heat 0.25 cup Olive Oil in a large skillet over medium-high heat until shimmering.
Add the chicken livers in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side until browned on the outside but still slightly pink inside. Transfer to a plate and set aside.
Season immediately with 1.5 tsp Salt and 0.5 tsp Black Pepper—this locks in moisture and flavor.
Step 2: Sauté Aromatics for the Sauce Base
In the same skillet, add the finely diced 1 whole Yellow Onion. Cook over medium heat for 5 minutes until soft and translucent.
Add the 4 cloves minced Garlic Cloves, 1 tbsp Fresh Rosemary, 1 tbsp Fresh Thyme, and 0.25 tsp Red Pepper Flakes. Stir constantly for 30 seconds until fragrant—be careful not to let the garlic burn.
This aromatic base builds depth of flavor that defines the sauce.
Step 3: Build and Simmer the Tomato Sauce
Stir in 2 tbsp Tomato Paste and cook for 1-2 minutes to deepen its flavor. Pour in 0.5 cup Dry Red Wine and deglaze the pan, scraping up any browned bits with a wooden spoon.
Add the 28 oz Canned Crushed Tomatoes, 1 cup Chicken Stock, and 1 whole Bay Leaf. Bring to a simmer, then reduce heat to low.
Let the sauce simmer uncovered for 15-20 minutes until it thickens slightly and develops a rich, concentrated flavor.
Step 4: Finish and Serve
Return the seared chicken livers to the skillet with the tomato sauce. Simmer for 5-7 minutes until the livers are cooked through but still tender. Remove and discard the bay leaf.
Taste and adjust seasoning if needed. Garnish with 0.25 cup Fresh Parsley before serving. The parsley adds a bright, fresh contrast to the rich sauce.
Serve hot over polenta, pasta, or crusty bread to soak up every bit of the flavorful sauce.
Pro Tips For Making Chicken Liver With Tomato Sauce
- Soak the Livers: I learned this the hard way—soak chicken livers in milk for 30 minutes before cooking to mellow the bitterness and lighten the texture.
- High Heat First: Crank the heat to medium-high when searing the livers to get a good crust without overcooking them to rubber.
- Deglaze the Pan: After removing the livers, pour in a splash of water or wine to scrape up those browned bits—it adds depth to your tomato sauce.
- Simmer the Sauce: Let the crushed tomatoes simmer for at least 15 minutes with the onions and garlic to blend the flavors properly.
Health Benefits of This chicken liver with tomato sauce
Iron-Rich Powerhouse
Chicken liver is one of nature’s most concentrated sources of heme iron, the form most easily absorbed by your body. A 3.5-ounce serving provides over 9mg of iron, covering more than 100% of your daily needs. This makes it ideal for anyone with low energy or iron deficiency. 💪
Vitamin A Boost
You’ll get an incredible dose of vitamin A from this dish—just 3.5 ounces delivers over 6,500 IU, supporting vision, immune function, and skin health. The tomato sauce adds lycopene, a powerful antioxidant enhanced by cooking.
B Vitamin Bonanza
Chicken liver is packed with B vitamins, especially B12, riboflavin, and folate. These are essential for energy metabolism and nervous system health. I notice I feel more alert after including liver in my meals regularly.
High-Quality Protein
This dish provides complete protein with all nine essential amino acids. A 3.5-ounce serving contains about 20 grams of protein to support muscle maintenance and repair. The tomato sauce adds fiber, making it a balanced meal. 🍅
Low-Calorie Density
Despite its rich flavor, chicken liver is surprisingly low in calories—about 130 calories per 3.5 ounces. Paired with the tomato sauce, this creates a satisfying dish that won’t weigh you down.
Supports Detoxification
Chicken liver contains compounds that support your body’s natural detoxification processes. The copper and zinc in liver aid liver function, while the tomato sauce provides additional antioxidants to combat oxidative stress.
Nutrition Facts
Frequently Asked Questions
Should I soak chicken livers before cooking?
Soaking in milk or water for 30 minutes removes bitterness and mellows the flavor. This step is optional but recommended for a milder taste, especially if using older livers.
How do I know when the livers are fully cooked?
They’re done when the internal temperature reaches 165°F or when the centers are no longer pink. Overcooking makes them tough, so pull them off heat just as they finish.
Can I use fresh tomatoes instead of canned?
Yes, but use 8-10 ripe tomatoes, peeled and crushed. Simmer longer, about 25-30 minutes, to reduce excess liquid and concentrate the flavor.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid drying out the livers.
- Jollof Rice Sauce Recipe: West African Tomato and Spice Infusion - September 25, 2026
- Japanese Rice Soup Recipe: Umami-Rich Comfort in a Bowl - September 25, 2026
- Homemade Cream Of Rice Recipe: Silk-Smooth Breakfast in Minutes - September 25, 2026