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Supermarché PA

Chicken Liver with Mixed Vegetables

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  • 1 tbsp vegetable oil
  • 1 ¼ lbs. chicken livers, well cleaned
  • 1 tbsp melted butter
  • 3 green onions, sliced
  • 1 large zucchini, sliced thick
  • 1 red pepper, thinly sliced
  • 6 water chestnuts, sliced
  • ½ tsp tarragon
  • 1 tsp chopped fresh parsley
  • 1 ½ cups beef stock, heated
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • salt and pepper
  • pinch thyme
  • pinch paprika


  • Heat oil in frying pan over high heat. Add chicken livers when oil is very hot and cook 2 minutes.
  • Turn livers over, season and continue cooking 3 minutes over high heat.
  • Turn a second time, season again and continue cooking 3 minutes.
  • Remove livers and set aside.
  • Add melted butter to pan; then add all vegetables and water chestnuts. Season with salt and pepper and add all seasonings. Cook 4 to 5 minutes over high heat.
  • Pour in beef stock, stir and bring to boil.
  • Mix cornstarch with water; stir into sauce and cook 1 minutes over medium heat.
  • Place livers in sauce, correct seasoning, reheat 1 minute and serve.
  • Enjoy
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