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Chicken Livers with Gorgonzola Polenta recipe

Chicken Livers with Gorgonzola Polenta recipe

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This is a delicious combination of flavours. The creamy and cheesy polenta is delicious on its own, but fantastic paired with chicken livers and veg in a wine and tomato sauce.

7 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 450g chicken livers, trimmed and chopped
  • 1 medium onion, sliced
  • 1 green pepper, chopped
  • 4 cloves garlic, minced
  • 7 mushrooms, sliced
  • 1 (400g) tin chopped tomatoes, drained
  • 225ml white wine
  • salt and pepper to taste
  • 500ml chicken stock
  • 180g polenta
  • 175ml milk
  • 110g Gorgonzola cheese, crumbled

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Heat olive oil in a large frying pan over medium heat. Add the onion and pepper, and season with a little salt and pepper. Cook, stirring frequently, until tender. Add mushrooms and garlic to the frying pan, and cook for a few minutes until fragrant. Move the vegetables to the sides of the frying pan, and add the chicken livers. Cook livers for 5 minutes, turning frequently.
  2. Stir tomatoes and wine into the frying pan, and turn the heat to medium-high. Simmer for 20 minutes, or until most of the liquid is gone. Taste and season with salt and pepper.
  3. Meanwhile, pour chicken stock into a saucepan, and bring to the boil. Slowly pour in polenta while stirring vigourously. Cook for a few minutes, then stir in milk. Reduce heat to low, cover and simmer for about 5 minutes, until thick. Stir gorgonzola into the polenta until melted.
  4. Spoon polenta onto plates, and cover with the chicken liver sauce.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (6)

by Mitsue

This is a liver recipe, but it seems as if you could use other meats if you felt so inclined. It's a good recipe, we gobbled it up but it will taste like liver so if you don't like it, don't bother. I made the recipe per the instructions with two changes. 1) I didn't have wine so I used water with a little dry sherry in it. 2) I baked the polenta in the oven while the rest was being made, it saved time and stress. In case you don't know how to, I prepped an oven safe dish with pam, preheated the oven to 350 and put in the broth and polenta (I skipped the milk, it wasn't necessary but you can substitute the broth for milk if you want creamier polenta). I stirred it up, baked it for about 40 minutes, stirred it once, added the cheese and that was that. This was easy even with the work involved, I will make this again.-28 Dec 2009

by Levedi

This is awesome. I used all chicken broth instead of wine and broth. I used couscous because I didn't have polenta. The flavors are sharp, but not harsh and the chicken liver really plays well with the caramelized onions and the pungent cheese.-07 Apr 2008

by Connie-O

I made the polenta again tonight with the following changes: double the amount of chicken broth; add 2 TBS butter; substitute parmesan cheese for the gorgonzola. This version got a 5 star reception from DH who is not a big polenta fan. This makes a very nice soft polenta.-04 Mar 2005


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