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Chicken Livers Royale Recipe

I'm a retired home economics teacher, but my son does most of the cooking around here. As a matter of fact, he created this delightful dish, which is truly "fit for a king"!
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:4 servings


  • 1/2 cup seasoned croutons
  • 1 pound chicken livers, cut into bite-size pieces
  • 2 tablespoons olive oil, divided
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 16 pitted ripe olives, halved, optional
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 cup spaghetti sauce
  • 4 large eggs
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley


  • 1. Coat four individual 10-oz. custard cups or ramekins with cooking spray. Divide croutons among dishes; set aside.
  • 2. In a large skillet, saute chicken livers in 1 tablespoon oil for about 8 minutes or until outsides are lightly browned and centers are still slightly pink. Remove with a slotted spoon and place over croutons. Discard drippings from the skillet.
  • 3. In same skillet, saute the mushrooms, onion, garlic and olives if desired in remaining oil until vegetables are tender. Remove with a slotted spoon and place over chicken livers. Sprinkle with bacon; top with spaghetti sauce. Break an egg into each dish, then sprinkle with cheese.
  • 4. Bake, uncovered, at 325° for 25-30 minutes or until whites are completely set and the yolks begin to thicken. Sprinkle with parsley. Serve immediately. Yield: 4 servings.

Nutritional Facts

1 each: 454 calories, 27g fat (9g saturated fat), 739mg cholesterol, 579mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 36g protein.

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