CREAMED CHICKEN LIVERS FOR 2
Nice chicken liver dish. Definitely don't skip the sherry; it is what sets the dish apart from 'blah'.
Provided by jrthrmn
Categories Chicken Livers
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon till crisp; remove from skillet and drain, reserving drippings.
- Combine flour and dash pepper; coat livers.
- Brown livers and onion in 2 tablespoons bacon drippings.
- Cover and cook over low heat for 8 to 10 minutes.
- Blend soup with 1/4 cup water; stir into livers; heat through.
- To seve, spoon over hot cooked rice; top with cooked, crumbled bacon.
- Try with cream of onion soup too.
BRANDY CREAM CHICKEN LIVERS
I wanted a supper dish for chicken livers which was simple, comforting and would fill my DH up after a hard day's work. After first serving it up, he's declared it his favourite treatment of chicken livers and demands it very week! The amount in this recipe will serve two for a lunch or one for a supper.
Provided by JustEmma
Categories One Dish Meal
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Wash and trim the chicken livers. Pat dry on paper towels.
- In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
- Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
- Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
- Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
- Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
- Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
- Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
- Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
- Garnish with a little chopped flat-leaf parsley and serve.
Nutrition Facts : Calories 1280.9, Fat 105.6, SaturatedFat 61.2, Cholesterol 1270.7, Sodium 583.4, Carbohydrate 18.9, Fiber 2.6, Sugar 2.6, Protein 57.4
CHICKEN LIVERS WITH RICE
This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!
Provided by MizzNezz
Categories Beef Organ Meats
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix water with next 5 ingredients.
- Bring to a boil, add rice.
- Cover and simmer for 17 minutes, until water is absorbed.
- Mix flour, salt, pepper, and paprika in a bag.
- Add chicken livers and shake to coat.
- Heat oil in skillet on med hi.
- Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
- Add more oil if needed.
- Remove from skillet, keep warm.
- Stir fry onion in same skillet, with water for 2 minutes.
- Return chicken livers and mix well.
- Put rice on plate, top with chicken livers.
Nutrition Facts : Calories 457.9, Fat 19, SaturatedFat 5, Cholesterol 400.1, Sodium 541.3, Carbohydrate 46.1, Fiber 1.2, Sugar 0.5, Protein 23.5
SAUTEED CHICKEN LIVERS
Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)
Provided by Manami
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
- Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
- Remove livers, and drain on paper towels, reserving drippings in skillet.
- Add other tablespoon butter, if necessary.
- Saute mushrooms, onions and celery in drippings until golden brown.
- Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
- Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
- Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
- Reduce heat to a simmer and cook for 5 minutes, stirring often.
- Add chicken livers, simmer 3-5 additional minutes.
- Serve over fluffy white rice (sprinkled with bacon) or.
- Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
- Buttered broad noodles with peas*.
- *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).
CHICKEN LIVERS ON TOAST
Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch
Provided by Barney Desmazery
Categories Dinner, Lunch, Starter
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
- Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
- Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.
Nutrition Facts : Calories 221 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium
FRIED CHICKEN LIVERS II
Make and share this Fried Chicken Livers II recipe from Food.com.
Provided by elt8588
Categories Chicken
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix milk and egg; set aside. Mix dry ingredients in separate bowl.
- Soak liver in milk and egg.
- Drain liver.
- Shake in flour mixture and fry.
Nutrition Facts : Calories 1214.8, Fat 37.1, SaturatedFat 14.4, Cholesterol 1815.4, Sodium 3203.7, Carbohydrate 108.2, Fiber 3.4, Sugar 0.7, Protein 104.2
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