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Italian Liver with Tomatoes, Capers & Basil

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


1 lb chicken livers
2 tbsp butter
1 pint grape tomatoes
2 tbsp finely chopped garlic
2 tbsp capers
2 tsp dried leaf basil
3 tbsp balsamic vinegar, preferable white
¼ cup coarsely chopped fresh basil

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Nutrition Info

Per serving Amount
Protein22 g
Fat10 g
Saturated Fat5 g
Carbohydrate12 g
Fibre2 g
Sugar4 g
Cholesterol513 mg
Sodium495 mg
Per serving % Daily Value
Vitamin A573
Vitamin C72
Vitamin B633
Vitamin B12978