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Sautéed Chicken Livers With Prunes & Brandy From Shaina Loew-Banayan

Chicken livers might not be on every home cook’s radar, but this dish from Chef Shaina Loew-Banayan makes a strong case for bringing them back. Seared until golden and simmered in a silky brandy cream sauce, the livers get an unexpected—and totally essential—boost from California Prunes. Their deep, caramel sweetness softens the edges of the dish, adding complexity and balance without overpowering. Rich, elegant, and unapologetically full-flavored, this recipe is comfort food with serious edge. Serve it over toast and feel instantly cooler.

In partnership with California Prunes

 

INGREDIENTS

 
Makes 4 servings
 
 
1 pound (16 ounces) chicken livers
 
Kosher salt, to taste
 
Neutral oil (such as grapeseed or canola), for searing
 
¼ cup thinly sliced shallot or onion
 
2 ounces (4 tablespoons) unsalted butter
 
8 California Prunes
 
1 cup hot water (for soaking prunes)
 
4 ounces (½ cup) brandy
 
8 ounces (1 cup) heavy cream

 

  • ½ teaspoon black pepper
  •  
Chicken stock, as needed (to adjust sauce consistency)
 
Toasted bread, for serving

 
 
 

METHOD

Place the prunes in a small bowl and cover with 1 cup hot water. Let soak for about 1 hour. Drain before using.

Pat the livers dry with a clean towel or paper towel. Season generously with salt on all sides.

Heat a thin layer of neutral oil in a large skillet over high heat until shimmering. Add the livers in a single layer (work in batches if necessary) and sear until nicely browned on all sides, about 2–3 minutes total. Remove from the pan and set aside.

Reduce heat to medium. Add butter and sliced shallot or onion to the same pan. Cook, stirring often and scraping up any browned bits, until the shallots are soft and translucent, about 3–4 minutes.

Turn off the heat and carefully add the brandy and soaked prunes (discard soaking water). Turn the heat back on to medium-low. Stir in the cream and black pepper.

Return the seared livers (and any juices they released) to the pan. Add a pinch of salt and simmer gently until the sauce thickens and the livers are just firm to the touch but still tender inside, about 2–3 minutes. If the sauce gets too thick, adjust with a splash or two of chicken stock.

Spoon the livers and sauce over slices of toasted bread. Serve immediately.

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