CHICKEN LIVERS WITH MUSHROOMS
This should probably be called Chicken livers and gravy as it forms a wonderful tasting gravy. I've had this recipe for years but don't remember where I got it. I'm posting the recipe as written and added my additions at the end. Hope you like it, can be easily doubled or tripled.(though I don't double the margarine for cooking the livers)
Provided by PennyG
Categories Chicken Livers
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil water, add bouillon to dissolve, set aside.
- Melt margarine in 8 inch skillet.
- Brown livers over medium heat, stirring occasionally for 3-4 minutes.
- Stir in mushrooms (with liquid)
- Add bouillon/water, flour, salt(if using), pepper and parsley.
- Heat to boiling.
- Reduce heat and simmer uncovered
- Stir occasionally until livers are done, about 5 minutes.
- I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
- I also add about 1/4 cup of diced onions and fry with liver for added flavour.
- I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.
Nutrition Facts : Calories 284.1, Fat 17.3, SaturatedFat 3.8, Cholesterol 392.4, Sodium 1128.3, Carbohydrate 10.6, Fiber 3.6, Sugar 3.2, Protein 22.5
CHICKEN LIVERS, MUSHROOMS, AND RICE
Make and share this Chicken Livers, Mushrooms, and Rice recipe from Food.com.
Provided by ChefWhiz
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
- Remove livers and mushrooms from skillet; set aside.
- Reserve pan drippings in a small bowl.
- Saute rice in remaining butter until golden.
- Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
- Cover and simmer 20 mi. or until liquid is absorbed.
- Stir livers and mushrooms into rice; cook until livers are throughly heated.
Nutrition Facts : Calories 328.2, Fat 19, SaturatedFat 9.2, Cholesterol 292.6, Sodium 846.3, Carbohydrate 19.2, Fiber 1.1, Sugar 2.1, Protein 18.6
SAUTEED CHICKEN LIVERS WITH ONIONS AND MUSHROOMS
Take care not to overcook the livers.
Provided by Pami
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Clean the livers by removing any connective tissue and cut them in half. Pat dry on paper towels. Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally. Add the chicken livers and cook for 5 to 6 minutes. Season with salt and pepper. Add the wine and cook, stirring to incorporate any pan drippings, for an additional minute or two. Adjust the seasonings. Garnish individual servings with parsley. Per Serving: 362 Calories; 23g Fat (59.9% calories from fat); 23g Protein; 12g Carbohydrate; 2g Dietary Fiber; 529mg Cholesterol; 215mg Sodium.
Nutrition Facts : Calories 284 calories, Fat 19.006584375 g, Carbohydrate 5.537384375 g, Cholesterol 416.903125 mg, Fiber 1.43296875812113 g, Protein 22.743360625 g, SaturatedFat 9.32753375 g, ServingSize 1 1 Serving (265g), Sodium 206.96175 mg, Sugar 4.10441561687887 g, TransFat 1.8316840625 g
SAUTéED CHICKEN LIVERS WITH MUSHROOMS AND ONIONS ON SOFT POLENTA
This is my kind of comfort food-an accessible entrée to that old standby of liver and onions, yet fancy enough to be a company dish. Chicken livers have a deep, minerally flavor that I love, and they're economical to boot. Wild mushrooms accent the rich flavor with their own woodsy quality, while a silken puddle of polenta forms a savory pillow for the dish. Doesn't that sound better than meatloaf? This is a job for the biggest frying pan you have-the whole dish cooks in one pan.
Yield serves 4
Number Of Ingredients 9
Steps:
- Peel the onions and cut them in half. Slice thinly. Cut off any tough stems from the mushrooms and halve them if they are large.
- Film the bottom of your largest sauté pan with olive oil and heat over medium-high heat. Pat the livers dry with a paper towel and season generously with salt and pepper. When the oil is hot, add them to the pan and brown well on all sides. Transfer to a plate and drain the fat from the pan.
- Return the pan to the heat and add a couple tablespoons of olive oil. Add the mushrooms, garlic, and onions and sauté for a minute or two, until soft. Return the chicken livers to the pan and add the wine, swirling to combine. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes. At the last minute, add the parsley and toss to combine.
- Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.
SAUTEED CHICKEN LIVERS WITH MUSHROOMS & ONIONS
Make and share this Sauteed Chicken Livers with Mushrooms & Onions recipe from Food.com.
Provided by Bren in LR
Categories Chicken Livers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute chicken livers in butter 5 minutes or until brown. Remove livers, drain on paper towels, reserving drippings in skillet.
- Saute mushrooms and onion in drippings until onion is golden.
- Stir in flour and salt. Add tomatoes, wine, parsley and Worcestershire sauce. Bring to a boil. Reduce heat and cook 5 minutes, stirring often.
- Add chicken livers; simmer 5 additional minutes. Serve over cooked rice.
Nutrition Facts : Calories 398.4, Fat 14.7, SaturatedFat 7.4, Cholesterol 414.1, Sodium 464.8, Carbohydrate 36.6, Fiber 2.5, Sugar 5, Protein 24.5
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
FETTUCCINE WITH CHICKEN LIVERS, ONIONS & CREMINI MUSHROOMS
Fettucine with Sauteed Chicken Liver, Caramelized Onions and Cremini Mushrooms (Fetuccine con Fegatini de Pollo, Cipolle Caramellate e Funghi Cremini) Thisdish is stupendous! I had it a week before Passover & I could sure use it now! I had to shorten the name because of the computer. It was made with roasted garlic, caamelized onions, sauteed chicken livers and then the mushrooms with the wine, it was wonderful! It was served with a red wine, a salad of greens, and freshly baked bread. Of course it was served with freshly grated Pecorino Romano & Parmagiano both on the dish and sharks for the table.
Provided by Manami
Categories Chicken Livers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil.
- Heat 2 tablespoons olive oil & red pepper flakes(if using) in a large skillet.
- Saute onions until caramelized.
- Add bay leaf and the livers.
- Cook 5-7 minutes or until completely cooked through.
- Add white wine and simmer until half the wine evaporates.
- Heat remaining olive oil in a separate skillet.
- Sauté mushrooms & season with salt and pepper.
- Cook until tender.
- Combine mushrooms & roasted garlic with the livers.
- Cook fettuccine according to the directions.
- Drain and toss with the sauce.
- Stir in parsley and sprinkle with cheeses.
Nutrition Facts : Calories 743.5, Fat 24.2, SaturatedFat 5, Cholesterol 488.2, Sodium 112.2, Carbohydrate 88.5, Fiber 4.7, Sugar 5, Protein 37.3
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