Saute: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add sliced onions and cook until translucent (approximately 5 minutes).
Add: Move the onions to the edge of the pan, creating room in the center. Add sliced mushrooms and cook on medium heat, stirring occasionally until the mushrooms are tender and have reduced in size (approximately 10 minutes).
Clean: Meanwhile, rinse the chicken livers under cold running water and pat them dry with a paper towel to remove excess moisture. Remove any stringy parts and cut the livers into thin strips.
Cook: Move the onion and mushroom mixture to the edges of the skillet. Add the remaining butter and wait for it to melt. Add the cut chicken livers to the center, season with salt, and cook, stirring occasionally, for about 5 minutes.
Pour: Add thyme and wine and gently stir to combine everything, continue cooking over medium heat for another 3 minutes. It will appear watery, but the alcohol will cook off and the wine will help thin out the sour cream in the next step.
Add: Stir in sour cream and reduce heat to low heat. Gently cook until smooth and thoroughly combined (approximately 5 minutes). Remove from heat and serve.
Notes
Storage:Store leftover creamy chicken livers in an airtight container in the refrigerator for up to 4 days. To reheat: Transfer the desired amount of creamy chicken livers to a saucepan and gently warm over low to medium heat, stirring occasionally, until heated through. You can cover the saucepan or keep it uncovered. You may also need to add a splash of cream, milk, broth, or water to loosen the chicken liver gravy. Helpful Tips:
Add to hot pan. Whether you're adding onions, mushrooms, or livers, it's important that you add it to a hot pan. You want it to brown or sear and not sweat.
Resist the urge to frequently stir. When sauteeing solid ingredients like onions, mushrooms, and chicken livers, stir occasionally, not frequently as that will reduce the direct exposure to heat.
Add ingredients gradually. Cook the onion first until it becomes soft and translucent, then add mushrooms and wait for the moisture to cook off. Adding ingredients in intervals like this allows the flavors to develop.
Simmer on low heat. While the onions, mushrooms, and livers benefit from high heat, you want to reduce the heat to low or medium-low heat when adding wine and sour cream. This will allow the creamy chicken livers to gently simmer.
Deglaze the pan. Pour the wine in a steady stream, while stirring constantly to deglaze the pan and release any browned bits from the bottom of the pan, known as fond. That will provide major flavor!
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.