Chicken Free Liver and Onions
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.5(16)
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Learn more →Ingredients
4 servings
- 1 lb beef liver, sliced ½ inch thick
- 1 cup whole milk
- 2 tbsp coconut oil, divided
- 2 large yellow onions, halved and thinly sliced
- 3 cloves garlic, thinly sliced
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- ½ tsp dried thyme
- ¼ cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the liver slices in a shallow bowl and pour the milk over them. Let soak at room temperature for 30 minutes, then drain and pat completely dry with paper towels. Discard the milk.
- 2
Heat 1 tbsp of the coconut oil in a large skillet over medium heat until shimmering. Add the sliced onions and 1/4 tsp of the sea salt, and cook, stirring occasionally, until deeply softened and golden at the edges, about 18–20 minutes.
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