Five-Spice Chicken Livers

By Florence Fabricant

Updated November 4, 2025

Total Time
1 hour
Rating
4(17)
Comments
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Ingredients

Yield:6 servings as a first course, 3 to 4 as a main dish

  • ¼ cup all-purpose flour

  • 1 teaspoon Chinese five-spice powder

  • Salt and freshly ground black pepper

  • 1 pound chicken livers, trimmed and patted dry

  • 2 tablespoons extra virgin olive oil

  • 1 ½ ounces pancetta, diced

  • ⅔ cup chopped onion

  • 2 large cloves garlic, minced

  • ½ cup dry red wine

  • 1 pound plum tomatoes, peeled, seeded and chopped

  • 1 tablespoon minced flat-leaf parsley leaves

  • 6 sage leaves, slivered

  • Soft polenta, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings as a first course)

17 grams carbs; 265 milligrams cholesterol; 250 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 2 grams fiber; 505 milligrams sodium; 16 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix flour and five-spice powder, and season with salt and pepper. Dust chicken livers with this mixture.

  2. Step 2

    Heat ½ tablespoon oil in large skillet; add pancetta, onion and garlic. Sauté over medium heat until onion is soft. Remove all from pan.

  3. Step 3

    Add remaining oil to pan, and add chicken livers in single layer. Sauté, turning, until lightly browned but not cooked through. Sauté in two batches if needed. Remove from pan.

  4. Step 4

    Add wine, scrape pan and add tomatoes and herbs. Simmer 10 minutes, until tomatoes start to melt. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.

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Ratings

4 out of 5
17 user ratings
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Comments

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Vicki

Not crazy about the tomatoes with livers. LOVED the 5-spice seasoning -- will use more next time. Will always now serve livers on polenta. I grew up putting livers on toast. Polenta is so much better. What a great idea!

Leslye Borden

Not a favorite at my house. My husband "hated" the 5 spice flavor. Not what he expected with chicken livers. The recipe attracted me because of the 5 spice seasoning. I thought we would enjoy something "different."

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