CHICKEN LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)
"Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best tasting parts. So collect and freeze one by one the necks and gizzards for a good chicken soup and the livers for this delicious and quick dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they're always a welcome supper dish in our house The kids are a bit finicky about this dish but I prepare it when grandma, Giovanni, and I are at home. There's nothing fancy about my version-though I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attention-thorough trimming and rinsing, and fast cooking in a small amount of oil-and they'll be crispy on the outside and tender on the inside." These are wonderful when served with broad noodles that have been prepared with parsely and touch of butter or olive oil and the necessary seasonings. This is a very basic and easy recipe.;) From Public Television Show 205: The Chicken and All Its Treasures.
Provided by Manami
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- FRYING THE ONIONS:.
- Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
- Slice the onions in half and then crosswise into 1/4-inch thick half moons.:).
- Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat.
- As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves.
- Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
- After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the 2 tablespoons of vinegar and cook for a minute, stirring the onions in the vinegar as it steams and evaporates.
- Drain the raisins and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions.
- Now lower the heat and continue cooking the onions until they're as dark and caramelized as you want them be.
- Turn off the heat and let the onions rest in the hot pan.
- CLEANING & FRYING THE LIVERS:.
- While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins and membranes and slice the livers into separate lobes.
- Rinse them well then pat dry with fresh paper towels.
- Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
- Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming.
- Before the butter begins to color, lay the livers in the pan, without crowding them.
- With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan).
- Cook about 2 minutes on the second side until they are nicely crisped all over and lift them-a couple at a time-with a spider or slotted spoon, let the oil drain off and place them in the first warm skillet, next to the onions.
- Don't overcook the livers: they should still be slightly pink inside when you move them.
- Taste a piece and season with more salt and pepper if you want.
- If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates.
- If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy.
- Smother the livers with onions when you serve with white fluffy rice with almonds or I prefer, broad noodles with parslied butter.
- Yum!
Nutrition Facts : Calories 416.5, Fat 30.6, SaturatedFat 11, Cholesterol 423, Sodium 602.9, Carbohydrate 15.6, Fiber 1.8, Sugar 7.9, Protein 20.6
CHICKEN WITH EGGPLANT (LIDIA BASTIANICH)
Saw Lidia preparing this dish but didn't listen to the amounts in the recipe. So, I placed a request in the Recipes Forum and 1Steve was kind enough to send me this link. It was posted in Flavor Junkie's October 4, 2006 blog.
Provided by Manami
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF degrees.
- Trim the eggplants, and peel if you prefer. Lidia stripes them,
- Slice on an angle, so that you have 12 good slices in all.
- Dredge the eggplant in flour that has been seasoned with salt, pepper & Italian seasoning.
- Heat a large skillet (preferably with a lid), add enough oil to coat the bottom, and fry the eggplant on medium-high heat until caramelized on both sides.
- Set aside on paper towels to drain while you make the chicken.
- Lightly pound the chicken breasts and dredge in the seasoned flour.
- Reheat the same skillet on medium heat, add two tablespoons of oil and tablespoons of butter, swirling to mix.
- Cook the chicken until caramelized on the one side.
- You want the chicken to brown--but do not try to hasten the process by cooking it on high heat.
- You want to do it over gentle heat so as not to toughen the meat.
- Turn them over to caramelize on the other side, and top each breast with two slices of eggplant, then a spoonful of sauce, two basil leaves, and a good sprinkling of cheese, and as much Italian seasoning as you want.
- Let cook for about two minutes, turn up the heat to medium-high, add the wine to the pan, then the remaining tomato sauce.
- Shake the pan a bit to mix, add in the last two tablespoons of butter and shake again to mix.
- Put the lid on the pan (if your pan does not have a lid, cover with foil that has been sprayed with cooking spray) and finish cooking in the oven--approx 20 minutes.
- Remove from oven and serve with a flourish.
- Try to use homemade tomato sauce, this is one of those dishes where you will be greatly rewarded for using the homemade sauce.
- To cut down on the fat/calories, you can grill or roast the eggplant instead.
- It is this final oven cooking that makes the chicken meltingly tender and the wine, tomato sauce and butter transform themselves into an incredible sauce.
Nutrition Facts : Calories 357.3, Fat 14.8, SaturatedFat 8.6, Cholesterol 108.5, Sodium 790.6, Carbohydrate 17.7, Fiber 7.5, Sugar 8.1, Protein 36.3
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