Greek Chicken Livers In Madeira Wine Food

CHICKEN MADEIRA

Steps:

• Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
• Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
• Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
• Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
• Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
• Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

FOIES DE VOLAILLE AU MADERE (CHICKEN LIVERS IN MADEIRA WINE SAUCE)

Steps:

• Pick over the livers. Cut away and discard any connective tissue. Cut the livers in half.
• Heat the oil in a skillet and add the livers, salt and pepper to taste. Cook about one minute and drain well. Pour off all fat from the skillet and wipe it out well with paper toweling. Add the livers to a very small saucepan.
• Heat one tablespoon of the butter in the skillet and add the shallots. Cook, stirring, until wilted. Add the Madeira and cook until the wine is reduced to half. Pour this over the livers. Heat the livers in the sauce and swirl in the remaining one tablespoon of butter.

GREEK CHICKEN LIVERS IN MADEIRA WINE

Steps:

• In a skillet over high heat, melt the butter and gently stir-fry the livers 5 minutes; remove with slotted spoon and keep warm.
• Add flour to the skillet, stir into butter, and cook, stirring, 1 minute.
• Slowly add the broth, whisking constantly, until you have a thick sauce.
• Lower the heat, add the next 5 ingredients (onion through pepper) and simmer 3-4 minutes, stirring constantly.
• Add the Madeira, stir into the mixture and simmer 5 more minutes.
• Stir in chicken livers and heat through.

CHICKEN LIVERS W/CARAMELIZED ONION AND MADEIRA

Steps:

• In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
• Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
• Cook, stirring frequently, until the onions are well browned, about 15 minutes.
• Remove the onions from the pan and put on a serving platter or individual plates and keep warm.
• In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
• Season the chicken livers with the remaining salt & pepper.
• Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
• The livers should still be pink inside.
• Remove the chicken livers from the pan and put them on top of the onions.
• Return the pan to the heat and add Madeira.
• Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
• Pour the sauce over the livers and the onions.
• Top with egg (if using) and parsley.
• Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.

ITALIAN STYLE CHICKEN LIVERS WITH ORZO

Steps:

• Cook pasta according to package directions.
• Drain and set aside.
• In a skillet, heat olive oil.
• Add onion and garlic and cook until soft.
• Add chicken livers in a single layer and saute until firm, about 10 minutes, turning once.
• Add wine and seasonings.
• Cover and simmer on LOW heat about 5-10 minutes, or until livers are no longer pink inside.
• Uncover and continue to simmer until wine is reduced by half.
• Toss with pasta, warm through, and serve immediately with parmesan cheese if desired.
• (NOTE) This recipe just evolved, and I usually do not measure, so proportions are approximate.
• Add more or less wine if desired, and if it seems like too much pasta, then don't add it all.
• I'd taste it first before you add the cheese.
• You might like it without.

CHICKEN LIVERS IN WINE

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.

WARM SALAD OF CHICKEN LIVERS WITH GRAPES

Steps:

• Soak the sultanas in the brandy for an hour or two.
• Fully trim the chicken livers ensuring that none of the grungy bits or gristle remain.
• Cut the grapes in half.
• Quickly fry the livers in the butter (about 3- 4 minutes) they should still be pink in the centre.
• Remove the livers from the pan and keep them warm.
• Turn up the heat to maximum and put the sultanas and brandy in the pan (if it bursts into flame it's OK).
• Add the stock and the Madeira and reduce until the sauce is quite"sticky" and rich.
• Adjust the seasoning if necessary.
• Briefly add the livers and grapes to the pan to warm through and serve with a small dressed salad.
• Comment: This dish is at its most impressive if served with the right wine, the richness of the sauce and the sweetness of the wine balance each other and takes the"cloying" taste off both.
• The stock should be fairly strong to start with but if you wish, it can be in a fully reduced state in which case only use a couple of tablespoonfuls and the final reduction with the Madeira will be that much quicker.
• The livers can be served either by themselves or on one of the following: toast, a piece of bread fried both sides in butter, bread brushed in oil and baked on a baking sheet at 220°C for 10 minutes (in all the above cases trim the bread to a reasonable shape e. g. a circle), croustades, a vol-au-vent case.
• You can use raisins instead of sultanas.
• Recommended wine: A well-chilled Monbazillac or a Sauternes.
• This unlikely combination works superbly well (see above).