How to Make Chicken Liver Stew That Actually Tastes Good

Tired of liver recipes that taste… well, like liver? 😅 In this video, I’ll show you how to make chicken liver stew that actually tastes good — rich, tender, full of flavour, and surprisingly comforting.

Whether you’re a liver lover or totally skeptical, this recipe might just change your mind. It’s packed with protein, iron-rich, and easy to make with simple ingredients. Perfect for a nourishing dinner or hearty meal prep.

Check Out The Recipe Video Below

How to Make Chicken Liver Stew That Actually Tastes Good

Red Wine Chicken Liver Stew

Serves 4

Ingredients

400g x Chicken Liver

200g x Button Mushrooms

30g x Unsalted Butter

1 x Medium Brown Onion (Diced)

2 x Cloves of Garlic (Minced)

2g x Thyme (Chopped)

4g x Paprika

25g x Tomato Puree

15g x Plain/all-purpose Flour

175ml x Red Wine

250ml x Chicken Stock

150g x Frozen Peas

Salt & Black Pepper To Taste

Mashed Potato

800g x Potatoes

30g x Unsalted Butter

100ml x Milk

Salt & Black Pepper To Taste

To Garnish

Chopped Parsley

Method

1. Trim any sinew and nasty bits from the chicken liver and cut it into bite-sized pieces. Clean your mushrooms, dice the onion, mince the garlic and chop your thyme. 

2. Peel and cut your potatoes into equal-sized pieces for your mash. Place into a pan of salted cold water and bring to a boil. Once boiling reduce the heat to low and cook for 20 minutes or until completely cooked through.

3. For the stew, place a large pan with a lid over medium heat. Add in the butter, and once melted add in the chicken liver and season with a pinch of salt. Stir until coated in the butter and leave to sear on all sides for 5 minutes. 

4. Next, add in the diced onion and cook for 3 to 4 minutes until soft. Add in the garlic, thyme and paprika and cook for 1 minute. Mix in the tomato puree and cook for 1 to 2 minutes before placing in the flour. Stir to absorb any fat and pour in the red wine. Simmer until it's reduced by half and then add in the chicken stock followed by the mushrooms.

5. Place a lid on and simmer for 10 minutes. After 10 minutes add in the frozen peas, place the lid back on and cook for a further 5 minutes.

6. At this stage, your potatoes will be ready for mashing. Remove from the heat and drain through a colander. Place back into the pan, add in the butter, milk and season to taste with salt and pepper. Stir the ingredients together over low heat until fully incorporated. 

7. Serve a generous spoonful of mashed potatoes with the stew and garnish with freshly chopped parsley. Enjoy!