SAVORY CHICKEN LIVERS WITH SWEET PEPPERS AND ONIONS
In this traditional Palestinian recipe, chicken livers are sauteed in olive oil with bell peppers, onions and garlic and seasoned with allspice, sumac, and soy. A sprinkle of lemon juice can be substituted for the sumac, a Middle Eastern seasoning with a tart, lemony taste.
Provided by IMANKAY
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Add the green and red peppers, onion, and garlic. Cook and stir for 5 minutes until peppers and onions begin to soften.
- Add the liver to the pan, along with the sumac, allspice, and soy sauce. Cook and stir until the liver is cooked through, about 10 minutes.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 8.5 g, Cholesterol 409.6 mg, Fat 8.4 g, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, Sodium 134.3 mg, Sugar 3.5 g
CHICKEN LIVER WITH ONIONS
Simple, fast, must try! Everyone likes this delicious taste!
Provided by hunyi81
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
- Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
- You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
- Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
- (You can strenght the flavour of the majorams if you crumble them)
- You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
- If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
- To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
- Good apetite!
CHICKEN LIVERS AND ONIONS, VENETIAN STYLE
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix the raisins and vinegar together and set aside.
- Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
- Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
- Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
- Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams
ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS
This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook
Provided by TxGriffLover
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
- This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.
Nutrition Facts : Calories 389.7, Fat 19.3, SaturatedFat 3.7, Cholesterol 391.2, Sodium 166.2, Carbohydrate 29.8, Fiber 1.5, Sugar 2.5, Protein 22.8
CHICKEN LIVERS WITH RED WINE AND BACON
This is a family classic. If you like chicken livers, you will love this recipe as an appetizer or light supper. Serve it with crackers or crusty bread.
Provided by Val
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.
- Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 4.1 g, Cholesterol 287.4 mg, Fat 9.1 g, Fiber 0.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 465.4 mg, Sugar 1.3 g
CHICKEN LIVER AND ONIONS
Make and share this Chicken Liver and Onions recipe from Food.com.
Provided by David Achterberg
Categories Chicken
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Clean liver.
- Sauté onions in 2 tablespoons oil.
- Add bullion cubes and pepper, garlic and liver.
- Cook low covered for 20 minutes.
- For gravy, use starch and water with pan drippings.
- Add angora bitters to gravy.
CHICKEN LIVERS WITH ONION
Chicken liver and onions sautéed in butter. A simple dish from my Polish grandma's recipe book.
Provided by Eva
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Melt one third of the butter in a skillet over medium heat. Chop the onion and add it to the pan. Sautée the onion until soft, about 3 minutes. Lower the heat to medium-low, add the water and cover the pan. Let the onion swell.
- In the meantime, prepare the chicken livers. Trim off any spleens if present. Cut the larger chunks to make all the pieces about the same size. Coat in flour all the livers.
- Add the remaining butter to the pan, return the heat to medium-high and add the floured liver. Turn the livers often to ensure they get cooked through. Liver will release a reddish liquid while cooking, make sure to cook it all off. When it has stopped "bleeding" it should have cooked through - check one of the thickest pieces by cutting it in half.
- When completely cooked through, remove from the heat and serve with a sprinkle of salt flakes on top.
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Mark Bittman
Categories appetizer, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
- Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
- Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
- Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND WINE-GRANDMA STYLE
Chicken Livers With Caramelized Onions And Wine- Grandma Style is an old recipe that is easy, nutritious, and delicious for you and your family.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 50m
Number Of Ingredients 10
Steps:
- Grab a bowl and pour some milk over the chicken livers enough to cover them.
- Cover the bowl with plastic wrap and keep it in the fridge for 30 minutes.
- After soaking the livers in milk, rinse them few times with clean water until you remove all milk. Remove the excess water with paper towels.
- Add some oil to a skillet and chop an onion.
- Add it to the skillet.
- Add the chicken livers and sauté them together until the onion gets translucent.
- Add salt and pepper, some thyme, marjoram, and a glass of white wine.
- Cover the skillet and let the liver cook on medium-low heat until the liver is done and the liquid in the pan is almost evaporated.
Nutrition Facts : Calories 436 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 970 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 44 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 451 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
MOROCCAN FRIED LIVER AND ONIONS
Steps:
- Gather the ingredients.
- Make sure the liver is properly cleaned and trimmed. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.
- In a large bowl, mix the liver with the spices-cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper-, vinegar, and oil and let marinate for 30 minutes, up to two hours.
- In a large skillet, heat the vegetable or olive oil over medium to medium-high heat.
- Add the sliced onions , season to taste with salt and pepper, and stir to coat evenly.
- Fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. Push the onions to the sides of the pan.
- If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through (stirring the onions occasionally).
- Transfer the meat and onions to a plate, and return the pan to low heat.
- Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.
- Serve the liver and onions immediately with the sauce poured on top. Garnish with chopped parsley or cilantro.
Nutrition Facts : Calories 604 kcal, Carbohydrate 13 g, Cholesterol 777 mg, Fiber 2 g, Protein 48 g, SaturatedFat 11 g, Sodium 570 mg, Sugar 4 g, Fat 40 g, ServingSize Servings 2 to 3, UnsaturatedFat 0 g
VENETIAN LIVER AND ONIONS
Provided by Lydia Ravello
Categories Beef Onion Sauté Sage Thyme Bon Appétit North Carolina
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic.
- Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and sauté until liver is just cooked through, about 5 minutes. Stir in parsley.
More about "chicken livers and onions venetian style food"
BALSAMIC CHICKEN LIVERS WITH CARMELIZED ONIONS RECIPE ...
From recipezazz.com
Servings 4Calories 288 per serving
VENETIAN LIVER & ONIONS | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Total Time 40 minsCategory Beef
- Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame.
CHICKEN LIVER AND ONIONS WITH POLENTA - MY GORGEOUS …
From mygorgeousrecipes.com
5/5 (9)Total Time 50 minsCategory Main CourseCalories 736 per serving
- Rinse the chicken liver with plenty of cold water, then add them to the pan, alllowing them to cook for about 10-15 minutes, until they change their colour.
- Add the chicken stock, salt and tomato puree, and leave to cook with the lid on on a low to meadium heat until the liquid is almost evaporated into a thicker gravy.
- To make the poleta, bring the water to a boil together with about a handful of cormeal and the salt.
FRIED CHICKEN LIVER WITH ONIONS | RECIPE | MY …
From enjoyyourcooking.com
User Interaction Count 4Total Time 45 minsCategory Chicken, Main Dishes
10 BEST SAUTEED CHICKEN LIVERS ONIONS RECIPES | YUMMLY
From yummly.com
5/5 (4)
VENETIAN STYLE LIVER AND ONIONS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (9)Total Time 1 hr 5 minsCategory Entree, DinnerCalories 403 per serving
FEGATO ALLA VENEZIANA (VENETIAN LIVER AND ONIONS ...
From memoriediangelina.com
Reviews 1Estimated Reading Time 6 minsServings 4-6Total Time 30 mins
PALEO LIVER AND ONIONS - JANE'S HEALTHY KITCHEN
From janeshealthykitchen.com
FIVE SPICE CHICKEN LIVERS WITH PEPPERS AND ONIONS | CHICKEN.CA
From chicken.ca
Servings 2Calories 420 per servingPublished 2013-05-24
- Prepare all ingredients before starting to cook. Clean livers by separating into lobes, then trim off all fat and connective tissue. Rinse, then pat dry.
- Heat the oil and butter together in a large wide frying pan over medium heat. Add a few livers to the flour mixture and turn to evenly coat. Place in the hot pan.
- Add pepper and sliced onion to the pan along with water. Turn heat to medium high and stir often until water is evaporated, about 5 minutes.
- Return livers to the pan. Pour in the sauce. Reduce the heat to medium. Stir gently and often until as thick as you like, about 2 minutes. Spoon over rice or a bed of spinach and scatter with green onions.
FRIED CHICKEN LIVER RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
4.8/5 (16)Total Time 30 minsCategory Appetizer, Main CourseCalories 248 per serving
- Soak & Rinse the livers: Rinse 1 lb of chicken livers under running water, then, soak in milk for up to a couple of hours to help remove the metalicky taste (optional). Next, place in a colander and rinse under running water again to rinse from the milk. Cut the two lobes of the livers in half.
- Fry the onions: Meanwhile, peel and cut the onion into 1/4" half rings. Add 1/2 cup of oil to a large skillet and cook the onion, stirring often over medium heat until the onions are golden in color. Then, remove the onions with a slotted spoon to one bowl and the oil to a different bowl. Set aside both.
- Dredge livers: Add 1 cup of all-purpose flour to a deep bowl, then dredge the liver in flour shaking off excess.
- Fry the livers: add 3-4 tbsp of oil we set aside earlier to a large skillet and preheat over medium heat. Now, add the dredged in flour chicken livers and cook over medium heat in batches, without overcrowding the pan on both sides, about 2-3 minutes per side. Tip: You can use a splatter guard to prevent the oil from splattering everywhere or cover with lid only partially. Do not cover with a lid completely, or the outside will not get crispy. Tip: As you cook in batches, it might be useful to use a paper towel to clean the skillet between each batch, otherwise the little leftover pieces burn in the next batch.Do not overcook the liver or it will taste chalky. The livers should be velvety smooth on the inside with slightly pink centers. Transfer to a paper towel-lined platter and sprinkle with salt and pepper right away.
HOME-STYLE CHICKEN LIVERS WITH ONIONS - TASTYCRAZE.COM
From tastycraze.com
5/5 (1)Category OffalCuisine Balkan CuisineTotal Time 50 mins
- Transfer them to a container with a lid and add the milk . Leave in the fridge for at least 2 hours. After taking them out, pour boiling water over them. Cut the onions into crescents.
- Pour the oil in a deep pot and saute the onions until transparent, then add the paprika. Add the livers and leave to saute on medium heat for 20 min.
- Next, add the canned tomatoes and let the liquid evaporate a bit for 5 min. Season with salt and black pepper.
SAUTEED CHICKEN LIVERS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (148)Calories 194 per servingCategory Main Course
- Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.
- Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions, sprinkle them with 1/2 teaspoon kosher salt, then fry them, stirring often, until golden-brown, about 10 minutes.
- Remove the onions to a plate and cover to keep warm, or place them in the oven on the "keep warm" setting.
LIVER AND ONIONS VENETIAN STYLE RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a large nonstick frying pan, heat 3 tablespoons of the oil with 1 1/2 tablespoons of the butter over moderately high heat. Add the onions and cook, stirring occasionally, for 10 minutes. Stir in 1/4 teaspoon of the salt. Reduce the heat to moderate and cook, stirring frequently, until the onions are well browned, about 5 minutes longer. Remove.
- Sprinkle the liver with the remaining 1/2 teaspoon salt and the pepper. In the same pan, heat the remaining tablespoon oil and 1/2 tablespoon butter over high heat. When the pan is very hot, add the liver and sage. Cook, stirring, until just done, 1 to 2 minutes. Remove from the heat, return the onions to the pan, and toss.
- How to Cook Liver: Forget all the bitter, grainy liver you may have had. The way to make liver taste good is primarily a matter of resisting the temptation to overcook it. It should be seared to keep the juices from escaping and should be slightly pink inside, not dingy gray. Use high heat bravely and briefly.
- Wine Recommendation: Brunello di Montalcino is Tuscany's most exalted wine because it offers a combination of richness, power, and elegance unmatched by any other in the region. Serve one here for a sumptuous experience. A more affordable option is Rosso di Montalcino, a sort of scaled-down brunello.
LIVER AND ONIONS VENETIAN STYLE - ITALIAN RECIPES - OFFAL ...
From delish.com
4/5 (1)Servings 4Cuisine ItalianCategory Dinner, Lunch, Main Dish
- In a large nonstick frying pan, heat 3 tablespoons of the oil with 1 1/2 tablespoons of the butter over moderately high heat.
- Stir in 1/4 teaspoon of the salt. Reduce the heat to moderate and cook, stirring frequently, until the onions are well browned, about 5 minutes longer.
CHICKEN LIVER PATE RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 30 minsCategory Dip, Sauce & CondimentCalories 213 per serving
- After the items are done cooking, place them into a blender, along with remaining ingredients and blend into a nice paste.
LIVER AND ONIONS VENETIAN STYLE RECIPE - FOOD & WINE
From foodandwine.com
- In a large nonstick frying pan, heat 3 tablespoons of the oil with 1 1/2 tablespoons of the butter over moderately high heat. Add the onions and cook, stirring occasionally, for 10 minutes. Stir in 1/4 teaspoon of the salt. Reduce the heat to moderate and cook, stirring frequently, until the onions are well browned, about 5 minutes longer. Remove.
- Sprinkle the liver with the remaining 1/2 teaspoon salt and the pepper. In the same pan, heat the remaining tablespoon oil and 1/2 tablespoon butter over high heat. When the pan is very hot, add the liver and sage. Cook, stirring, until just done, 1 to 2 minutes. Remove from the heat, return the onions to the pan, and toss.
LIVER RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
VENETIAN STYLE LIVER - CANTINA DO SPADE
From cantinadospade.com
Cuisine ItalianaCategory SecondoServings 4Total Time 1 hr 25 mins
LIVER AND ONIONS VENETIAN STYLE RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Pan-Fry & SkilletServings 4Total Time 25 mins
FOOD; THE SAVING GRACE OF CHICKEN LIVERS - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 6 mins
TRY FOOD RECIPES: VENETIAN CALF LIVER AND ONIONS
From tryfoodrecipes.blogspot.com
Estimated Reading Time 50 secs
CHICKEN LIVER AND ONIONS | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
Reviews 4Servings 1
VENETIAN-STYLE LIVER & ONIONS - GLUTEN FREE RECIPES
From fooddiez.com
CHICKEN LIVERS AND ONIONS, VENETIAN STYLE - COOKMIND
From cookmind.com
VENETIAN CHICKEN LIVER WITH ONIONS RECIPE - ITALIAN FOOD ...
From cfood.org
VENETIAN-STYLE CHICKEN LIVERS WITH ONIONS (FEGATINI ALLA ...
From eatyourbooks.com
COOKING CALVES LIVER RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
VENETIAN LIVER & ONIONS | RECIPE | LIVER AND ONIONS, LIVER ...
From pinterest.ca
10 BEST SAUTEED CHICKEN LIVERS ONIONS RECIPES | YUMMLY
From yummly.com
CHICKEN LIVERS AND ONIONS VENETIAN STYLE RECIPES
From tfrecipes.com
56 LIVER AND ONION RECIPES IDEAS | LIVER AND ONIONS ...
From pinterest.com
LIVER AND ONIONS VENETIAN STYLE RECIPE | RECIPE | LIVER ...
From pinterest.com
CHICKEN LIVERS WITH ONIONS AND SAGE RECIPES
From tfrecipes.com
JOI'S COOKING CHICKEN LIVERS AND ONIONS, VENETIAN STYLE
From cooking.ito.com
LIVER VENICE STYLE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
LIVER AND ONIONS VENETIAN STYLE RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love