Maple-Glazed Chicken Livers
Maple-Glazed Chicken Livers
Open in full-screen mode

Maple-Glazed Chicken Livers

10 MIN
15 MIN



  1. In a skillet over high heat, sauté half the livers in 15 ml (1 tablespoon) oil until browned but still pink inside. Sea-son with salt and pepper. Set aside on a plate and loosely tent with aluminum foil. Repeat with the remaining livers and another 15 ml (1 tablespoon) oil.
  2. In the same skillet over medium heat, soften the shallots in the remaining oil. Deglaze with the vinegar. Reduce until all liquid has evaporated. Add the maple syrup and port and reduce until syrupy. Season with salt and pepper. Add the livers and reheat, coating thoroughly with sauce. Adjust the seasoning.
  3. Serve with Sautéed Radishes and Zucchini.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.