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Chicken Livers with Bacon-Onion-Mushroom Sauce (Gluten-free, soy-free, AIP)

Some of the best advice my mom gave me back in college... "Learn to love chicken livers because they are cheap and your junk food-loving roommates won't try to steal them!" So true!! Then again, if I had made this CHICKEN LIVERS WITH BACON, ONIONS, AND MUSHROOM SAUCE OVER CAULIFLOWER RICE dish, they wouldn't have been able to say "no"!

Chicken livers are sooooo rich and creamy! Don't even get me started on the health benefits! Did you know that one serving of chicken livers provides about 50% of your daily vitamin C needs?

Chicken Livers with Bacon-Onion-Mushroom Sauce (Gluten-free, soy-free, AIP)

Lemon-basil cauliflower rice was the perfect bed to soak up the rich gravy!

Chicken Livers with Bacon-Onion-Mushroom Sauce (Gluten-free, soy-free, AIP)

Print Recipe

Chicken Livers with Bacon-Onion-Mushroom Sauce (gluten-free, dairy-free, soy-free, grain-free, AIP)


  • 2 T avocado oil

  • 6 strips bacon chopped into bite pieces (I used turkey bacon)

  • 1 medium onion, cut in half and sliced

  • 2 cups mushrooms sliced

  • 1 lb chicken livers, rinsed & trimmed

  • 2 tablespoons non-dairy butter (I used butter flavored coconut oil)

  • 1/2 T coconut aminos

  • 1/2 T Worcestershire sauce

  • 2 T arrowroot flour

  • 3/4 cup bone broth (poultry or pork work best for me)

  • sea salt to taste

  • NON-AIP/Reintroduction Phase: black pepper, to taste.


  • Using a skillet, over medium heat - heat 2 tablespoons of avocado oil, add bacon, and cook for 5 minutes stirring a few times. Add the onions and cook until softened, about 10 minutes.

  • Next, add mushrooms and cook stirring few times for 3-5 minutes. After using a slotted spoon, remove bacon with onions onto a plate. Leave 2 tablespoons of bacon grease in the skillet.

  • Heat the bacon grease over medium-high heat and add chicken livers. Cook for 5 minutes... about 2-3 minutes per side. DO NOT OVER-COOK! Remove chicken livers onto a plate.

  • Melt 2 T of "butter" with the coconut aminos, Worcestershire sauce, and arrowroot flour over medium heat. Stir until everything is combined, about 1 minute. Add in the chicken broth. Season with salt and pepper and whisk while at a gentle boil and the sauce is thickened.

  • Return chicken livers, bacon, onions, and mushrooms back into the pan. Turn off the heat. Stir everything with the sauce until heated through, about 1 minute. Serve over cauliflower rice or mashed potatoes. Enjoy!

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