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Chicken liver stew

Hearty chicken liver stew with peas and mushrooms in a speckled bowl on a wooden table, set against a dark blue kitchen background.

By Tom · Updated

Jump to recipe
  • Serves 4
  • About 1 hour 10 min
  • Easy

Tired of liver recipes that taste. Well, like liver? Whether you're a liver lover or totally skeptical, this recipe might just change your mind.

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The recipe

Chicken liver stew

Tired of liver recipes that taste. Whether you're a liver lover or totally skeptical, this recipe might just change your mind.

  • Serves 4
  • 20 min prep
  • 47 min cooking
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
4 servings
Measurements

Ingredients

Red wine chicken liver stew

Mashed potato

To garnish

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Trim any sinew and nasty bits from the chicken liver (400 g) and cut it into bite-sized pieces. Clean your mushrooms (200 g), dice the onion (1 onion), mince the garlic (2 garlic) and chop your thyme (2 g).

  2. Step 2

    Peel and cut your potatoes (800 g) 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. Step 3

    For the stew, place a large pan with a lid over medium heat. Add in the butter (30 g), and once melted add in the chicken liver (400 g) and season with a pinch of salt. Stir until coated in the butter and leave to sear on all sides for 5 minutes.

  4. Step 4

    Next, add in the diced onion (1 onion) and cook for 3 to 4 minutes until soft. Add in the garlic (2 garlic), thyme (2 g) and paprika (4 g) and cook for 1 minute. Mix in the tomato puree (25 g) and cook for 1 to 2 minutes before placing in the flour (15 g). Stir to absorb any fat and pour in the red wine (175 ml). Simmer until it's reduced by half and then add in the chicken stock (250 ml) followed by the mushrooms (200 g).

  5. Step 5

    Place a lid on and simmer for 10 minutes. After 10 minutes add in the frozen peas (150 g), place the lid back on and cook for a further 5 minutes.

  6. Step 6

    At this stage, your potatoes (800 g) will be ready for mashing. Remove from the heat and drain through a colander. Place back into the pan, add in the butter (30 g), milk (100 ml) and season to taste with salt and pepper. Stir the ingredients together over low heat until fully incorporated.

  7. Step 7

    Serve a generous spoonful of mashed potatoes (800 g) with the stew and garnish with freshly chopped parsley. Enjoy.

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Questions people ask

How long does chicken liver stew take?

About 1 hour 10 min from start to finish, of which 20 min is prep and 47 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 4. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.