James Whelan Butchers: Sautéed Chicken Livers with Mashed Potato

Sautéed Chicken liversChicken livers are delicious sautéed and served with mashed potatoes and seasonal vegetables.

Sautéed Chicken Livers with Mashed Potato – Printer Friendly Version


  • 1 lb chicken livers
  • 1 large onion, finely diced
  • 2 cloves garlic, finely diced
  • 3 tbsp. butter
  • 1/4 tsp. paprika
  • salt and pepper
  • 2 tbsp. flour

Serves 4

To Cook

In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry seasoning. Add the chicken livers and shake them all about, until coated. Put them into frying pan with butter, onion, garlic and fry for 5 minutes or until brown but still pink in the middle. Serve with mashed potato and seasonal vegetables.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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