Caramelized Chicken Livers with Prunes and Sweet Onion (Video)

Directions

• Preparing
  
  Start by cleaning the chicken livers—remove any visible membranes or veins and trim off connective tissue. Rinse briefly under cold water and set aside to drain. Next, prepare all vegetables:
  Slice the onions into thin half-moons
  Cut carrots into thin strips
  Slice the green bell pepper into strips
  Slice the pickles into thin sticks
  Halve the dried prunes
  Once everything is chopped and ready, heat 50ml of sunflower oil in a large skillet over medium heat. Add the onions along with ½ tsp of salt and gently sauté for 15 minutes. Stir frequently to prevent burning. When soft and golden brown, remove the onions from the pan and set aside.
• Cooking
  
  Once your vegetables are prepped and the onions are resting, it’s time to build the foundational flavors of the dish. Using the same oil left from caramelizing the onions (rich in their sweet aroma), add the sliced carrots, bell pepper, prunes, and pickles directly into the pan. Cook them over medium heat for about 10 minutes, stirring often. The carrots will soften slightly but still retain some bite, while the bell pepper and prunes begin to release their sugars, adding subtle depth and complexity. The pickles, on the other hand, start to mellow slightly, losing their sharp edges while maintaining their tangy kick.
  
  Meanwhile, bring a medium saucepan of water to a boil. Carefully add the cleaned chicken livers and blanch them for exactly 10 minutes. This step is essential: it allows the blood to release, making the liver taste cleaner and more delicate. It also firms up their outer texture without fully cooking the center—avoiding that common problem of grainy, overcooked liver. After boiling, immediately strain the livers and let them rest for a few moments while you return attention to the skillet.
  
  By now, the vegetables should be glistening and aromatic. They form the base that will carry and balance the richness of the livers. You’re not just cooking at this stage—you’re layering flavor.
• Finishing
  
  Add the partially cooked chicken livers directly into the pan with the vegetables. Sprinkle in 1½ teaspoons of salt, a generous ½ teaspoon of freshly ground black pepper, and a pinch of dried basil for subtle herbal warmth. Pour in 25ml more sunflower oil and about ½ cup of water to deglaze the pan and create a light broth that will help all the flavors blend.
  
  Reduce the heat to low, and stir everything together gently. Simmer uncovered for 10–12 minutes, allowing the ingredients to cook down slowly. The prunes will begin to dissolve slightly, releasing a gentle sweetness into the pan, while the pickles continue to infuse their tang into the sauce. Stir often—especially near the end of the cooking time—to prevent sticking and ensure even heat distribution.
  
  Now it’s time to reintroduce the caramelized onions. Return them to the pan and fold them in gently. Their sweet, golden flavor rounds out the dish and ties all the notes together—the creamy liver, the bright vegetables, and the sweet prunes. The sauce should reduce to a glaze-like consistency, coating every bite without pooling.
  
  As a final touch, stir in a handful of fresh chopped parsley. Its vibrant green color lifts the appearance, while its earthy notes add a fresh finish to the overall profile. Taste and adjust for salt or acidity—this dish shines when all its contrasts are perfectly balanced.
  You now have a rich, rustic, beautifully aromatic dish that sings with Eastern European comfort, ready for the final act: serving.
• Serving
  
  Once the dish is fully cooked and the liquid has gently reduced into a flavorful glaze, it’s time to focus on presentation and pairing. Before serving, give the mixture a final gentle stir to ensure the caramelized onions and vegetables are evenly distributed among the tender chicken livers. At this stage, the livers should be soft yet slightly firm to the bite—moist, not crumbly—and the vegetables should have a pleasant texture with their shape still intact.
  
  Sprinkle a generous amount of freshly chopped parsley over the pan for a vibrant green contrast that brightens the dish visually and adds a hint of freshness. For a more elevated touch, you can drizzle a few drops of high-quality olive oil or even a splash of lemon juice just before serving to sharpen the balance between the sweet, sour, and savory flavors.
  
  This dish is best served immediately and hot, straight from the pan to the plate. A wide, shallow bowl or a rustic ceramic plate works beautifully for presentation. Offer a large spoonful of the mixture, ensuring each portion contains a good balance of liver, vegetables, and prunes.