Sykotakia Ladolemono (pr. see-koh-TAH-khia Lah-dho-LEH-moh-noh) are braised chicken livers with ladolemono, which is a dressing or in this case, a sauce made with olive oil, lemon and oregano.

When it comes to creating a dish that is both hearty and nutritious, chicken livers and hearts with vegetables is a fantastic choice.
Packed with protein, vitamins, and minerals, this recipe is not only healthy but also bursting with flavour.
Ladolemono, is a Greek sauce made with extra virgin olive oil, lemon juice and oregano, which pairs well with grilled meat or fish.
Why You’ll Love This Recipe:
Chicken livers are an excellent source of protein, iron, and vitamins A and B12, while the variety of vegetables adds fiber and additional nutrients.
The wine, lemon juice and oregano create a tangy, aromatic sauce that perfectly complements the richness of the livers and the sweetness of the vegetables.
Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe is a versatile and satisfying choice.
Here’s how to prepare this delicious dish that can easily become a family favourite.
Chicken Livers Ladolemono
Prepare the Livers and Hearts:
Wash and trim the chicken livers and hearts to remove visible fat and connective tissue. Cut them into 3 cm (1-inch) pieces, wash again, and strain.

Sauté Aromatics:
Heat the olive oil in a large pan over medium heat. Add the onion and cook until translucent. Add the garlic and sauté until fragrant.
Cook Livers and Hearts:
Add the chicken livers and hearts to the pan, sauté for 5 minutes until no longer pink.

Add Vegetables:
Stir in the bell peppers, carrots, and celery, ensuring all ingredients are evenly mixed.
Deglaze and Season:
Add the wine, cook briefly to evaporate the alcohol, then add lemon juice, salt, pepper, and the bay leaf.
Simmer:
Cover the pan, reduce the heat, and let simmer for 15 minutes, stirring occasionally.
Serve:
Remove the bay leaf and serve hot with rice pilaf and more boiled vegetables.

Chicken Livers Ladolemono
A Greek recipe with chicken livers and vegetables cooked in a "ladolemono" (olive oil and lemon) sauce. This dish is not only easy to make but also very nutritious.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 kilo chicken livers and hearts
- 1 cup various colours bell peppers, cut julienne
- 2 large carrots, shredded
- ½ cup finely chopped celery
- 1 cup whit dry wine
- 1/3 cup lemon juice
- 1 tsp oregano
- 1 tbsp sea salt
- Freshly ground black pepper
- 1 bay leaf
Instructions
- Wash the livers and hearts and remove any visible fat.
- Cut into smaller pieces about 3 cm (1 inch), wash again and strain.
- In a sautéing pan add the olive oil and sauté the onion until translucent Add the garlic and sauté for a few seconds, until fragrant.
- Add the livers and sauté for about five minutes, until no longer pink.
- Add the bell pepper, carrots, celery and mix.
- Add the wine cook for a few minutes for the alcohol to evaporate and then add the lemon juice and spices Cover the sautéing pan with the lid, lower heat and simmer for about fifteen minutes, checking it every now and then.
- Serve with Rice Pilaf and more vegetables.
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 498Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 1126mgSodium 298mgCarbohydrates 10gFiber 2gSugar 3gProtein 50g
