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
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 LIVERS WITH RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat half the butter in a heavy saucepan and add the onions. Cook, stirring, until they start taking on a little color. Add celery, carrots and half the garlic. Cook briefly, stirring, and sprinkle with 1 tablespoon flour. Stir to blend.
- Add wine, broth, thyme, bay leaf, parsley sprigs, salt and pepper and bring to the boil. Let simmer 20 minutes. Line a sieve and pour in the sauce. Strain, pushing through as much liquid as possible. Discard the solids. There should be about 1/4 cup.
- Meanwhile, pick over the livers, cutting away and discarding the connecting membranes. Cut the livers in half and then into quarters. Drain thoroughly in a sieve.
- Blend the remaining 1 cup of flour, salt, pepper and half the sage. Dredge the liver pieces in the mixture and shake off excess. Line a large mixing bowl with a large sieve and have it ready for draining the livers.
- Heat about one-third of the oil in a heavy skillet. When it is hot add one-third of the livers. Cook, turning the pieces so that they brown evenly. Cook 2 to 3 minutes until brown and crisp on the outside. Drain.
- Add another third of the oil. When it is hot add another third of the livers. Repeat, draining the livers as necessary and cooking until they are all brown and crisp on the outside.
- Heat the remaining tablespoon of butter in a casserole and add the remaining tablespoon of sage and remaining half teaspoon garlic. Cook briefly and add the sauce. Bring to a boil and let simmer about 1 minute. Add the livers and cook to heat thoroughly. Stir in chopped parsley and serve.
Nutrition Facts : @context http, Calories 873, UnsaturatedFat 45 grams, Carbohydrate 36 grams, Fat 59 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 985 milligrams, Sugar 2 grams, TransFat 1 gram
CHICKEN LIVERS IN RED-WINE RHUBARB SAUCE
Steps:
- Place the bacon in a large skillet over medium heat. Cook until fat is rendered and discard the bacon. Season the flour with 1/2 teaspoon salt and the pepper. Dust the chicken livers with the flour. Increase the heat slightly and add to the skillet. Saute until browned on the outside but still pink in the center, about 3 minutes. Remove from the skillet with a slotted spoon and keep warm.
- Add 1 cup of the rhubarb compote and the wine to the skillet and deglaze the pan. Season with salt and pepper to taste. Divide the chicken livers among 4 plates and spoon the sauce over them. Divide the remaining compote among the plates and serve immediately.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 451 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN LIVERS WITH SHALLOTS AND MARSALA
Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Remove strings or sinew from livers. Sprinkle with the salt and pepper. Dredge lightly in flour; shake off excess.
- Heat olive oil and 2 tablespoons butter in a medium saute pan over medium heat. Saute livers in two batches (using more butter and oil if necessary with the second batch) until nicely browned and still pink in the center, about 2 minutes on each side.
- Remove livers from saute pan; place on a plate, covered with foil, to keep warm. Drain off all but 1 tablespoon fat; discard. If there is not enough fat in pan, add more olive oil. Add shallots and herbs; saute until shallots are soft and slightly browned, about 2 minutes. Add Marsala; simmer until reduced by half, about 2 minutes. Add stock; simmer until reduced by half, about 3 minutes.
- Remove pan from heat, and swirl in remaining butter. Season with salt and pepper. Pour sauce over livers before serving.
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.
PASTA WITH SPICY CHICKEN LIVERS
Make and share this Pasta With Spicy Chicken Livers recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
- Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
- Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
- Add the chicken livers and heat through.
- Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
- Decorate with grated cheese and parsley.
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4/5 (3)Category OffalCuisine Bulgarian CuisineTotal Time 55 mins
- Clean the livers and spray them with a little vinegar. Heat oil in a large pan and put the livers to be braised. When half done, add sliced onion crescents and mushrooms . Mix, add some salt and pepper to taste.
- Once soft, top up with wine . Leave to evaporate for 2 minutes and add the sour cream (at room temperature). Stir and if needed, top the dish with a little water mixed into flour.
- Add spices to taste and serve with chopped parsley. This is a tasty dish with other types of liver, too.
THE BEST SAUTEED CHICKEN LIVERS RECIPE IN WHITE WINE SAUCE
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- Put mushrooms in a suitable container, pour in water, add salt, a few drops of vinegar and boil 10 min. Take the cooked mushrooms out of the water and cut into small pieces.
- Peel the onions, chop coarsely. Pour 8 tbsp oil in a pot, add 1 tsp butter. Add the chicken livers and cover with a lid. Saute for 1-2 min.
- Then take the lid off and sprinkle curry to taste, black pepper, the soy sauce and all purpose sauce. Add the onions and put the lid on again, cook until they change color, then add the boiled mushrooms.
EASY PORT WINE & CHICKEN LIVER STEW | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine MediterraneanTotal Time 1 hr 10 minsCategory Main CourseCalories 583 per serving
- 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.
SAUTEED CHICKEN LIVERS IN WHITE WINE - CIAOFLORENTINA
From ciaoflorentina.com
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.
CHICKEN LIVERS IN ITALIAN TOMATO SAUCE | BETTER HOMES ...
From bhg.com
4/5 (2)Calories 273 per servingTotal Time 30 mins
- For sauce, stir together undrained tomatoes, cornstarch, sugar, Italian seasoning, and red pepper. Set aside.
- Spray a wok or large skillet with nonstick spray coating. Stir-fry carrots for 2 minutes. Add onion and garlic; stir-fry for 1 minute. Add green pepper and stir-fry 1 to 3 minutes more or until vegetables are crisp-tender. Remove from wok.
- Add oil to hot wok. Stir-fry chicken livers for 2 to 3 minutes or until cooked through. Push livers from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
- Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir for 1 minute more or until heated through. Serve immediately over spaghetti. Makes 4 servings.
SAUTéED CHICKEN LIVERS WITH ONIONS AND PORT - FOOD & WINE
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- In a large skillet, melt 1 tablespoon of the butter. Add the onion quarters and cook over moderately high heat, turning occasionally, until golden brown all over, about 15 minutes. Transfer the onion quarters to a plate and let cool. Season the onions with salt and pepper and keep warm.
- Add the port to the skillet and simmer over high heat until reduced by half, about 3 minutes. Add the orange juice and cook until reduced by half, about 2 minutes. Stir in the finely chopped chicken liver, reduce the heat to low and simmer until just cooked, about 1 minute. Remove the skillet from the heat. Stir in the mustard, season the sauce with salt and pepper and keep warm.
- Spread the flour on a large plate and season with paprika, salt and pepper. Dredge the remaining halved chicken livers in the seasoned flour, shaking off any excess.
- Melt the remaining 2 tablespoons of butter in a large skillet. Add the livers and cook over moderately high heat, stirring occasionally, until pink in the center, about 5 minutes. Transfer to paper towels to drain.
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