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 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 IN WINE
Make and share this Chicken Livers in Wine recipe from Food.com.
Provided by Barry44
Categories Beef Organ Meats
Time 55m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Heat 2 tbsp of oil in non-stick skillet and saute onions and mushrooms until tender.
- Put aside.
- In a small bowl, combine flour, salt, pepper, paprika and garlic powder.
- Coat the livers in the dry mixture.
- Heat 3 tbsp of oil in non-stick skillet and fry livers until almost done.
- Reduce heat, adding onions, mushrooms and wine.
- Cover and simmer over low heat for 30 minutes.
BRAISED CHICKEN IN ROSEMARY WHITE WINE SAUCE
Another homey dish - it seems like so many of the things I make are perfect for lazy Sundays...to enjoy around the table with friends and family and a bottle or two of wine.
Provided by evelynathens
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken pieces lightly.
- Heat oil in large skillet over medium-high heat.
- Add chicken and cook until light brown, about 5 minutes per side.
- Transfer chicken to bowl with slotted spoon.
- Add onion, livers, bacon and spices and saute until onion is tender, about 10 minutes.
- Mix in wine and tomato paste.
- Add broth and bring to the boil, scraping up any browned bits.
- Return chicken and any juices to skillet, turning chicken to coat with sauce.
- Reduce heat, cover and simmer until breasts are cooked through, about 15 minutes.
- Transfer chicken breasts to bowl.
- Cover and simmer remaining chicken about 15 minutes longer.
- Transfer pieces to bowl.
- Boil down liquid remaining in pot until thickened to sauce consistency, adding any juices in bowl, about 20 minutes.
- Strain sauce through fine sieve.
- Degrease.
- Return sauce and chicken to skillet (can be prepared 1 day ahead to this point. Reheat gently over low heat.) Serve with polenta poured into center of large serving platter.
- Place chicken pieces around and spoon sauce over all.
Nutrition Facts : Calories 725.6, Fat 51.4, SaturatedFat 13, Cholesterol 236.9, Sodium 587.7, Carbohydrate 7, Fiber 0.9, Sugar 3.1, Protein 45.9
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
PANFRIED CHICKEN LIVER IN WHITE WINE
This is a tasty way to serve chicken livers, which are delicious and inexpensive. Serve with saffron butter rice.
Provided by becy959
Categories Poultry
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Soak the chicken livers for 45 minutes then drain and dry.
- Saute the onion in the butter and olive oil til soft.
- Add garlic.
- Add bacon and fry til bacon is cooked.
- Add mushrooms and fry til soft.
- Chop the chicken livers in half.
- Add chicken livers to pan and brown.
- Add white wine and bring to boil.
- Reduce to simmer and simmer for five minutes.
- Add chicken stock.
- Cover and cook for approximately ten to fifteen minutes until reduced and chicken livers are cooked through.
- Add fresh herbs and stir through.
- Add salt and pepper to taste.
Nutrition Facts : Calories 666.5, Fat 50.9, SaturatedFat 17.2, Cholesterol 579.9, Sodium 762.2, Carbohydrate 10, Fiber 1.2, Sugar 3.7, Protein 35.9
CHICKEN LIVERS IN WHITE WINE
Make and share this Chicken Livers in White Wine recipe from Food.com.
Provided by Tona C.
Categories Chicken Livers
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute bacon until crisp. Remove and drain on paper towels. Crumble and set aside. In hot bacon drippings, saute onion until tender -- about 5 minutes. Add mushrooms and chicken livers; saute until they are golden brown -- about 5 minutes. Add wine, salt, pepper and Tabasco; simmer, covered, 2-3 minutes. Serve over rice. Sprinkle crumbled bacon over top.
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4.5/5 (2)Category EntreeCuisine ItalianTotal Time 35 mins
- In a large saute pan heat up the olive oil over medium flame. Add the leeks with a pinch of sea salt and sautee until they start to get some color. About 10 minutes.
- Add the chicken livers to the pan with the leeks and sprinkle with the paprika, red pepper flakes and a pinch of sea salt. Toss to coat well.
- Pour in the white wine and allow it to reduce by half, about 5 minutes. Add the chicken stock, toss to coat, turn the flame to low and cover with a lid. Simmer for about 10 minutes, until the chicken livers are cooked through and the sauce has reached your desired consistency.
- Adjust seasonings to your taste with the sea salt and serve over noodles sprinkled with the parsley and extra red pepper flakes.
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5/5 (2)Category Chicken Recipe, Main Coarse, Main DishCuisine AmericanCalories 436 per serving
- Using a skillet, over medium heat - heat 2 tablespoons of avocado oil and add bacon, cook for 5 minutes stirring few times. Add onions and cook for 10 minutes or until softened.
- 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 over medium/high heat and add chicken liver, cook for 5 minutes, or until chicken liver is cooked thru, flipping on the other side once. Remove chicken liver onto a plate.
- Now, melt 2 tablespoons of butter with 2 tablespoons of flour and 1 tablespoon of soy sauce, over medium heat. Stir until everything is combined about 1 minute. Pour in 3/4 cup of chicken broth. Season with salt and pepper and whisk until gentle boil and the sauce is thickened.
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- Clean and trim the chicken livers. Remove any visible fatty bits, sinew or bloody veins. Then soak the livers in a bowl of cold water for about 10 minutes.
- In the meantime add the chopped onion and garlic to a large saucepan. Also add some olive oil, the black peppercorns and bay leaves.
- Place the pan over medium heat and gently cook the onion and garlic for 4 minutes until a little soft. Drain the soaked chicken liver and add them to the pan.
- Stir well and cook the chicken liver for about 3 minutes until a little greyish on all sides. Then also add the red port, beef stock, tomato paste, brown sugar and balsamic vinegar to the pan. Season with a little pinch of salt.
CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
5/5 Category Chicken
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
CHICKEN LIVERS IN WINE RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1/4 cup drippings in skillet.
- Combine flour, salt, and pepper in a plastic or paper bag; shake to mix. Place 3 or 4 livers in bag; shake well. Repeat procedure with remaining livers. Brown livers in reserved bacon drippings. Reduce heat, and stir in wine. Cover, and simmer 5 minutes or until livers are done. Sprinkle reserved bacon and parsley over livers. Serve over rice or toast points.
SAUTéED CHICKEN LIVERS WITH RAISINS AND ... - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 20 mins
- Heat the oven to 350°. Toast the pine nuts in the oven until they are golden brown, about 8 minutes.
- In a small stainless-steel saucepan, combine the raisins, broth, and vermouth. Bring to a boil and simmer until reduced to about 3/4 cup, about 8 minutes. Set aside.
- In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Season the livers with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and cook, in two batches if necessary, until almost done, about 3 minutes. The livers should still be quite pink inside. Remove them from the pan.
- Add the remaining 1 tablespoon oil and 1 tablespoon butter to the pan and reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the flour and cook, stirring, for 15 seconds longer. Stir in the raisin-and-vermouth mixture and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Add the livers and any accumulated juices, the pine nuts, and the parsley and simmer until the livers are just done, about 1 minute longer.
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND ... - FOOD & …
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4.5/5 (3)Total Time 30 minsServings 4
- In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.
- In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
- Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute. Pour the sauce over the livers and the onions. Top with the egg and parsley.
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