Chicken Livers Stroganoff Food

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 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.

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 STROGANOFF

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

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.