Parsley Panfried Chicken Livers

A quick simple dish using pungent parsley. Great served as a starter or a light lunch with a green salad.

Parsley Panfried Chicken Livers

3-4 servings

Prep time 10mins (overnight soaking)

Cooking time 5-7 minutes


2 tablespoons fresh chopped parsley

300g Chicken Livers

1 red chilli pepper (de-seeded)

1 red onion (chopped)

1 tablespoon plain flour

1 tablespoon sweet Sherry

1 tablespoon Olive Oil

Salt and pepper


  1. Put the chicken livers into a large bowl and pour the milk over the chicken livers, leaving to soak for 2-3 hours or placed in fridge overnight if possible.
  2. Once the chicken livers have soaked overnight, strain the livers from the milk.
  3. Place  the red chilli, red onion, and two thirds of the parsley into a blender and blitz for 30 seconds.
  4. Dust the chicken livers with the flour, making sure they are all coated.
  5. In a large frying pan heat the oil, once heated add the chilli, parsley and red onion mix and fry for 2-3 minutes.
  6. Add the flour dusted chicken livers to the pan and pan fry for 2minutes until the livers have a slight brown coating.
  7. Add the sherry and the soya sauce, salt and pepper to season and cook for a further minute trying not to overcook the livers, leaving the chicken livers slightly pink inside.
  8. Once cooked take off the heat and place onto some warm toast then sprinkle the remains of the parsley on top.
  9. Serve warm and enjoy.



Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'

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