Maple Glazed Chicken Livers

Name: Maple Glazed Chicken Livers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Cuisine: Quebecois
Ingredients: 500 grams chicken livers (cleaned and trimmed); 2 tablespoons butter; 1 tablespoon olive oil; 1/4 cup maple syrup (pure); 2 tablespoons balsamic vinegar; 1 teaspoon fresh thyme (chopped); Salt to taste; Black pepper to taste

35 min 4 portions Medium

All Recipes

Deliciously rich and sweet, these maple glazed chicken livers are a perfect appetizer or main dish.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Maple glazed chicken livers are a delightful dish that combines the rich and savoury flavour of chicken livers with the natural sweetness of maple syrup. This unique combination is a staple in Quebecois cuisine, highlighting the province's love for both hearty meats and sweet maple products. Perfect as an appetizer or a main course, this dish is sure to impress with its balance of flavours. The glaze not only adds sweetness but also creates a beautiful caramelized coating that enhances the texture of the livers.

Instructions

Prepare the Chicken Livers

Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any fat or sinew.

Pro tip: Using fresh livers ensures the best flavour and texture.

Heat the Pan

In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and foaming.

Pro tip: Ensure the pan is hot enough for a quick sear.

Cook the Livers

Add the chicken livers to the skillet in a single layer. Cook for 3-4 minutes on each side until browned and just cooked through.

Pro tip: The internal temperature of the livers should reach 165°F (74°C).

Make the Glaze

Remove the livers from the pan and set aside. Lower the heat to medium and add the maple syrup and balsamic vinegar to the pan.

Pro tip: Scrape up any browned bits from the bottom of the pan for added flavour.

Glaze the Livers

Return the livers to the pan, turning them in the glaze until they are well coated and the sauce has thickened slightly.

Pro tip: Add a splash of water if the glaze becomes too thick.

Finish and Serve

Sprinkle the glazed livers with fresh thyme, salt, and pepper. Serve immediately.

Pro tip: Serve with crusty bread to enjoy the glaze.

💡

Tips & Tricks

Use fresh chicken livers for the best flavour.
Maple syrup adds a unique sweetness; opt for pure Canadian maple syrup.
Serve with crusty bread to soak up the delicious sauce.
Adjust the glaze to your desired sweetness by varying the maple syrup amount.

Frequently Asked Questions

recette foie de poulet

This recipe for maple glazed chicken livers combines the savoury taste of chicken livers with the sweet richness of maple syrup, creating a delightful Quebecois dish.

Can I substitute balsamic vinegar?

Yes, you can use apple cider vinegar or red wine vinegar as alternatives, although the flavor profile will differ slightly.

How do I know when the chicken livers are cooked?

Chicken livers are done when they are browned on the outside and slightly pink inside, reaching an internal temperature of 165°F (74°C).

Can I make this recipe ahead of time?

It's best served fresh, but you can prepare the glaze in advance and reheat the livers gently before serving.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to maintain texture.

Serving Suggestions

Serve these maple glazed chicken livers with a side of crusty bread or over a bed of mashed potatoes for a satisfying meal. They also pair wonderfully with a light salad to balance the richness. To make ahead, prepare the livers up to the glazing step and store them in the refrigerator for up to two days. Finish the glazing just before serving. Store leftovers in an airtight container in the refrigerator for up to three days.