Chicken Livers Stroganoff Food

CHICKEN LIVERS STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
• While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
• Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.

CHICKEN & MUSHROOM STROGANOFF

Steps:

• Cook the rice in a medium pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well.
• Tip back into the pan, season with black pepper, cover with a lid and keep to one side.
• Meanwhile, pick and roughly chop the parsley leaves, finely chopping the stalks, then finely slice the mushrooms and peel and finely chop the garlic.
• For the quick pickle, peel the red onion, slice it as finely as you can and tip into a bowl with the vinegar, parsley and a good pinch of sea salt. Scrunch together and put aside.
• Slice the chicken into 2cm strips and place in a mixing bowl.
• Add the paprika and add ½ a tablespoon of oil, then finely grate in the lemon zest. Season with a good pinch of salt and pepper and toss together.
• Heat 1 tablespoon of oil in a medium frying pan over a high heat, add the mushrooms and garlic and fry for 4 minutes, or until softened and lightly golden, stirring occasionally.
• Next, add half the quick pickle, fry for 1 further minute, then tip onto a plate and return the pan to the heat.
• Throw in the chicken and fry for 5 to 6 minutes, or until golden and cooked through, stirring frequently.
• Add the mushroom and onion mixture back to the pan with the spinach, stir well and cook until the spinach has wilted.
• Remove from the heat, stir in the sour cream, squeeze in the lemon juice and season to taste.
• Sprinkle with the remaining quick pickle and serve with the rice.

CHICKEN LIVER STROGANOFF WITH GREEK YOGURT

Steps:

• Bring a large stockpot of salted water to a boil (it should taste like sea water).
• Meanwhile, heat the oil over medium-high heat in a large, straight-sided saute pan until it shimmers. Sprinkle the chicken livers liberally with salt and pepper. In two batches, add the chicken livers to the hot oil and brown on both sides, about 3 minutes per batch. Transfer the browned livers to a plate.
• Once all of the livers have been browned, add 2 tablespoons of the butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally. Add 2 more tablespoons of the butter and the onions, season with salt and pepper and cook until slightly softened and lightly browned, 3 to 5 minutes. Take the pan off of the heat and carefully add the cognac. Stir to combine, place the pan back on the heat and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3 to 5 minutes.
• Meanwhile, slice the browned livers into long strips about 1/2-inch thick.
• Reduce the heat to medium-low, stir the yogurt into the sauce and season with salt and pepper. Then add the livers and stir to combine. Simmer the sauce until the livers are cooked to your liking, 3 to 5 minutes for medium. Season with salt and pepper.
• While the livers are cooking in the sauce, cook the egg noodles in the boiling water until al dente, 5 to 8 minutes. Then drain. Toss the hot egg noodles with the remaining butter and half of the parsley. Season with salt and pepper.
• To serve, divide the egg noodles among 4 to 6 bowls and top with the chicken livers and sauce. Garnish with the remaining parsley. Alternatively, this dish can be served family-style on a large platter.

CHICKEN LIVERS AND BACON STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add noodles, and cook until tender, about 8 minutes.
• Drain, and set aside.While the noodles are getting started, cook the bacon in a large heavy skillet until tender.
• Remove bacon from skillet leaving the grease in the skillet if desired.
• In the same skillet have sufficient bacon grease and/or olive oil to make about 3 tablespoons.
• Add onions, and cook over medium heat, stirring until tender, about 5 minutes.
• Add mushrooms, and continue cooking for a few minutes, until starting to brown.
• Add the chicken livers and garlic; season with paprika, salt, and pepper.
• Add the bacon, broken/cut into small pieces back to the skillet, and cook all these ingredients for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center.
• Do not overcook because the livers will become tough and leathery.
• Remove the skillet from the heat, and gradually whisk in the sherry or apple juice, then the sour cream until well blended.
• Serve over noodles.
• . 4 oz noodles and 4 oz livers per serving.

CHICKEN LIVER STROGANOFF

Steps:

• Heat large skillet on medium high heat for a minute, then add the butter and oil.
• Saute the onions for 2 minutes, then add the mushrooms and cook, stirring, until the onions become translucent and the mushrooms begin to give off some liquid.
• This should take about another 3 minutes.
• Remove the vegetables from the pan and set aside while the livers are cooking.
• Add the livers to the hot skillet, adding a little more oil/butter if needed.
• Saute the livers for about 3 minutes, but do not overcook.
• Return the vegetables to the skillet with the livers.
• Add the seasonings and stir to combine.
• Add the sour cream and stir to combine.
• Allow to heat thoroughly, but do not let the sour cream boil or it will curdle.
• Taste and adjust seasoning if necessary.
• Serve this stroganoff with hot fluffy rice.

CHICKEN LIVER STROGANOFF

Steps:

• Dry the livers on paper towels.
• sprinkle with 1 tbsp flour.
• Melt margarine in a fry pan, saute the onion until softened.
• Add livers saute for about 3 minutes or until just browned.
• Add mushrooms, worcestershire sauce, chile sauce, thyme and pepper.
• Saute 5 minutes.
• Combine sour cream and the remaining flour, mix well.
• Stir into the liver mixture and bring to just boiling.
• Remove from heat sprinkle with parsley and Serve.

LIVER STROGANOFF

Steps:

• Heat the vegetable or sunflower oil in a large frying pan and gently fry the shallots for 5min. Turn up the heat to high and add the chestnut mushrooms. Fry for 5min, or until the mushrooms have released their moisture, are tender and the pan is almost dry again.
• 2 Add the liver and fry, stirring occasionally, for 5min. Carefully add the brandy, if using, then stir in the mustard, crème fraîche and yogurt. Heat through (do not boil), then stir in the spinach and check the seasoning. Serve with mashed potatoes or rice.

CHICKEN LIVERS STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
• While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
• Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.