Italian Liver with Tomatoes, Capers & Basil

Prep Time: 10 min
Cook Time: 12 min
Serves: 3

In about 10 minutes you can give an Italian spin to a pound of chicken livers using ingredients most of us have at home. Just pick up the livers and a container of cherry tomatoes and dinner’s nearly done. Marvelous spooned over spinach, rice or pasta.


1 lb (0.5 kg) chicken livers
2 tbsp (30 mL) butter
1 pint grape tomatoes
2 tbsp (30 mL) finely chopped garlic
2 tbsp (30 mL) capers
2 tsp (10 mL) dried leaf basil
3 tbsp (45 mL) balsamic vinegar, preferable white
1/4 cup (60 mL) coarsely chopped fresh basil


1 Clean livers by separating into lobes, then trim of all fat and connective tissues. Cut large lobes in half.
2 Melt butter in a large frying pan over medium heat. Add tomatoes and garlic. Saute, stirring often, until tomatoes start to soften a little, about 5 min. If garlic starts to brown, lower heat.
3 Add livers and capers. Pour in about 2 tablespoon (30 mL) of liquid from the caper bottle. Sprinkle with basil. Stir gently until livers are done as you like, 5 to 7 min. Stir in the vinegar and serve over fresh spinach, rice or noodles. Sprinkle with fresh basil.