Chicken Livers with Mustard



Due to childhood memories I am guessing, this is my ultimate comfort food for winter. The livers first heat a smoking hot pan, and then mingle with white wine, onion, but also mustard seeds and ginger for an extra kick. I usually serve this with rice to enhance the comfort but a grated carrot, and/or lettuce salad will also pair well.

In a hot oily pan add stirring constantly for couple of minutes:

1. Onion, 1 medium pc, finely chopped

2. Ginger, 1,5 tbsp, finely chopped

3. Mustard Seeds (brown or black or both), 1 tbsp

Push to the side of the pan and add in batches to slightly brown them:

4. Chicken livers, 1 kg

Deglaze with:

5. White wine, 1/4 cup

Turn heat down as soon as alcohol evaporates, add:


6. Mild mustard 1 tbsp

7. Lemon juice 1 tbsp


stir well, cover, and simmer for about 15 minutes.

Season with:


8. Salt

Adjust acidity and funk it up with:

9. Freshly ground black pepper

10. Dried oregano


and garnish with:

11. Fresh Herbs (I prefer marjoram, but thyme or parsley will also work),


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