Chicken Liver and Onions with Polenta

Chicken Liver and Onions with Polenta, a delicious and easy dinner recipe for the whole family, toddlers included. Packed with great flavours, and highly nutritious, this dish is also low carb, high protein, and gluten free, which means everyone gets to enjoy it.

There are so many traditional dishes that make me proud of my background. From our beloved Sarmale, to some good old polenta that goes well with pretty much any meat or cheese, or this superb Chicken Liver and Onions, Romanian food is tasty, easy to make, and so full of great flavours.

Now, (chicken) livers might not be something many people would be crazy about, and I am fine with that. My philosophy is, you don't like something, well, just move on onto something you do like. But, if you do like it, this recipe is absolutely delicious.

Together with my Quick Chicken Liver Pâté, which is the very best spread you can possibly have, this main dish is absolutely perfect for all the members of the family, toddlers (and even babies) included.

If you completely leave the salt out, there is no reason why an over 6 month old baby can't enjoy it too. My little ones certainly loved it. So, a big winner for us!

Jump to:

• Ingredients needed
• Step-by-step photos and instructions on how to make chicken liver with onions
• How to make polenta
• Chicken Liver and Onions with Polenta

Ingredients needed

• chicken livers
• large onions - I prefer regular onions for this recipe, or shallots rather than red onion
• chicken stock (broth)
• tomato puree
• salt
• oil - vegetable oil is the best here
• cornmeal - or polenta flour
• water

Step-by-step photos and instructions on how to make chicken liver with onions

Well, a few secrets.

First, to get a finger-licking Chicken Liver and Onions recipe is sauteeing the onions. You can even caramelize them, for extra taste, but just softening should do too.

Then, in go the chicken livers, which must be well rinsed beforehand. Feel free to remove any fatty bits too. I would personally go for good-quality, preferably organic chicken livers, the better quality, the better taste.

Also, the tomato puree can make all the difference in the world, I prefer the concentrated one, it tastes beautifully. Be generous with it, 3 or 4 tablespoons, and you give this dish the finishing touch.

Do give it time to slowly cook even if the chicken livers look cooked already, you don't need too much sauce, so continue to cook until it the liquid is almost evaporated and you are left with a thicker gravy-like consistency. My mouth is watering only thinking about it!

How to make polenta

Right, now let's talk about my ROMANIAN POLENTA or MAMALIGA. I should really have a separate post on it, I have been thinking about it for quite a while, and I should hopefully get there at some point.

But for now, I can give you a quick recipe that never fails. The recipe is completely vegan and gluten free, so it really ticks all the boxes. It can successfully replace bread with many dishes, and it give my Chicken Livers and Onions a more traditional touch.

I made polenta for my Stewed Cabbage and Polenta with Mushrooms and Bacon and they were utterly delicious.

You basically need to use 1 part polenta and 4 parts water, then salt to taste, and whisk it on a low heat until you get a creamy consistency.

Nothing complicated, but be sure to whisk vigorously to avoid any lumps. And make sure you don't burn yourself if the polenta starts to bubble. And there you have, a fantastic recipe to be enjoyed with all your family, from little to big ones. Pofta buna! (Enjoy your meal!)

If you’ve liked my CHICKEN LIVER AND ONIONS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.