Recipe By Gordon
Published Jun 8th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 6 servings Calories 521

A different and delicious way to enjoy chicken livers. To make this dish healthier, I like to use yolkless noodles. I have made this for many of my friends over the past 20 years, and have always received rave reviews, even from some who thought that they would not like chicken livers.

Recipe Ingredients

  • 3 tablespoons olive oil
  • 1 pound chicken livers, rinsed and trimmed
  • 2 cups chopped onion
  • 4 ounces sliced fresh mushrooms
  • 1 tablespoon paprika
  • ⅓ cup dry sherry
  • 1 ½ cups sour cream
  • salt and pepper to taste
  • 1 (12 ounce) package medium egg noodles

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
  2. 2 While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
  3. 3 Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.

Nutrition Facts

  • Calories 521
  • Carbohydrate 49.4 g
  • Cholesterol 333.4 mg
  • Fat 25.2 g
  • Fiber 3.1 g
  • Protein 23.5 g
  • Saturated Fat 10.3 g
  • Sodium 178.4 mg
  • Sugar 3.2 g


  1. My mom made this when my sister and I were growing up only she used chicken hearts. Sounds wrong but it's extremely filling and incredibly comforting. I like it best over mashed potatoes. TIP: If you don't have sherry use beef or chicken broth/stock. Whichever you have on hand.
  2. Very definitely a keeper!! My family have hearty appetites and chicken livers are a favorite dish so I doubled the liver onions noodles and mushrooms. Increased the wine to 1/2 C & sour cream to 16 oz. Doubled the sweet paprika added 2 tsp garlic powder as another person suggested and 1/2 tsp sharp paprika. - Read more ...
  3. Wow! My husband and I occasionally eat chicken livers and this recipe is restursnt quality. It is very rich and with the wine and sour crean the flavor is wonderful. I made it tonight and served it over noodles as directed in the recipe but maybe next time will serve it over rice to mop - Read more ...
  4. I made some changes to this recipe and found a new way of making liver. All of our boys went back for seconds. Even the 2 that hate liver. Here are the changes I made: Put olive oil in large stew pot, chopped up 1 large sweet onion and sauteed till golden. Added in 3 - Read more ...
  5. I love liver but this recipe just ruined it for me.
  6. Once in awhile I make something I've never tried before. I've never even had chicken livers, but this recipe was really great. Will definitely try again.
  7. This was a great recipe. I made this for my boyfriend and his father and they both went back for seconds and thirds! The sauce was excellent worthy of a restaurant menu!
  8. Fantastic!!!!! I thought 1 tablespoon of paprika sounded like a lot but it wasn't. My husband says this recipe is a keeper! Works well with the turbo cooker just use less oil.

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