Noodles With Chicken Livers Nouilles Strasbourgeoise Food

CHICKEN & NOODLES

Steps:

• Cook vegetables, gravy and thyme in skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
• Add chicken and noodles; cook on medium-low heat 2 min. or until heated through, stirring occasionally.

CHICKEN LIVER STROGANOFF WITH GREEK YOGURT

Steps:

• Bring a large stockpot of salted water to a boil (it should taste like sea water).
• Meanwhile, heat the oil over medium-high heat in a large, straight-sided saute pan until it shimmers. Sprinkle the chicken livers liberally with salt and pepper. In two batches, add the chicken livers to the hot oil and brown on both sides, about 3 minutes per batch. Transfer the browned livers to a plate.
• Once all of the livers have been browned, add 2 tablespoons of the butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally. Add 2 more tablespoons of the butter and the onions, season with salt and pepper and cook until slightly softened and lightly browned, 3 to 5 minutes. Take the pan off of the heat and carefully add the cognac. Stir to combine, place the pan back on the heat and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3 to 5 minutes.
• Meanwhile, slice the browned livers into long strips about 1/2-inch thick.
• Reduce the heat to medium-low, stir the yogurt into the sauce and season with salt and pepper. Then add the livers and stir to combine. Simmer the sauce until the livers are cooked to your liking, 3 to 5 minutes for medium. Season with salt and pepper.
• While the livers are cooking in the sauce, cook the egg noodles in the boiling water until al dente, 5 to 8 minutes. Then drain. Toss the hot egg noodles with the remaining butter and half of the parsley. Season with salt and pepper.
• To serve, divide the egg noodles among 4 to 6 bowls and top with the chicken livers and sauce. Garnish with the remaining parsley. Alternatively, this dish can be served family-style on a large platter.

CHICKEN LIVERS STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
• While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
• Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.

NOODLES WITH CHICKEN LIVERS (NOUILLES STRASBOURGEOISE)

Steps:

• Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
• Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
• Cook the noodles according to package directions or to taste. Drain well.
• Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.

EGG NOODLES WITH CHICKEN LIVERS IN MASALA SAUCE

Steps:

• 1. Heat 4 Tablespoons of unsalted butter in large skillet. Add Onions and Mushrooms and cook over Medium heat until slightly softened but not cooked through completely.
• 2. While the Onions and Mushrooms cook, Start cooking the Egg Noodles in large pan of well salted water until Al Dente. Drain Noodles and Melt in 4 Tablespoons of Unsalted butter tossing to coat all the noodles well with the butter. Set aside covered to keep warm while you finish the sauce.
• 3. Add the cleaned, trimmed and drained chicken livers and sauté until livers are almost cooked through. About 3 minutes on medium high heat.
• 4. Pour in Masala and bring to a bubble, stirring often for about 5 minutes on Medium high heat scraping the bottom of the pan to get up all the little bits and pieces. Cook at bubble to reduce wine and until the chicken livers are only slightly pink in center. **If you would like to make more sauce, remove chicken livers and mushrooms and onions and add additional wine and butter to the pan, stirring and scraping the pan, bring to a bubble and allow wine to reduce. if necessary you may add a small slurry of 1/2 cup water and 3 Tablespoons cornstarch to the mixture and bring to a bubbling boil and cook for about 5 minutes to thicken. that way you will have enough sauce to coat the noodles. Only if you want a lot of sauce.
• 5. Season to taste with Salt and Pepper and freshly ground parmesan cheese. Spoon over cooked and buttered egg noodles and garnish with fresh parsley.

NOODLES AND CHICKEN LIVERS

Steps:

• Drop the noodles into boiling water and boil them for 7-10 minutes while preparing the remaining ingredients. Slice the mushrooms. Slice the livers. Cut 3 slices of ginger into thin strips and the bamboo shoots into wider ones. Cut the lettuce into 2-inch pieces and slice the onion. Place these separately on a plate. Crush the remaining slice of ginger and heat 1 tablespoon of oil in the frying-pan and cook the garlic and ginger in it until pale gold. Discard them. Fry the drained noodles in the pan, adding a tiny pinch of salt, sugar and Ve-Tsin and stir them into the shape of the dish to be used. Turn them into it and keep them hot. Wipe out the pan and add the remaining oil to it. Quickly fry the sliced onion for a minute then add the mushrooms and livers and toss them about. Follow immediately with the ginger, bamboo shoots and lettuce. Add the stock, sherry and another pinch of each of the seasonings and soy sauce and stir all together. Blend the cornflour with the water, add it and stir while boiling for a further 1 1/2 minutes. Carefully turn this mixture on to the hot noodles.

CHICKEN & SOUTHERN-STYLE NOODLES

Steps:

• Dice celery, carrots and onion and place in large stock pot.
• Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
• Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
• While chicken is boiling make noodles.
• In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
• Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
• Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
• Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
• Lightly dust with flour.
• Sprinkle with onion powder.
• Cover with paper towels and let dry.
• Take chicken out of pot and let cool then de-bone and shred using two forks to shred
• Add chicken back to pot and bring back to a boil.
• Add the additional chicken broth and water and bring back up to a boil.
• Add noodles one at a time quickly to pot.
• In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
• Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
• Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.

CHICKEN LIVER AND NOODLE SOUP

Steps:

• 1. drain liver in colender... than lay single layer on paper towels while ya fix coating and heat up oil... in lg fry pan place enough cookin oil so pan is 1/2 full
• 2. in lg pastic bag place flour and spices u like with chicken[i use theme,poultry seasoning,garlic and onion powder,sage,fresh ground pepper]once fry pan is ready... oil sizzles when drop of water put in it...put bout 1/4 liver in pag shake well to coat and drop into hot oil........cook 3-5 min on ond side turn over cook 3-5 on other side remove from pan and place on paper towls...keep doin batches til all livers cooked once all llivers cooked drain most oil from pan...add onions,bell peppers, carrots and celery leaves....cook and stir bout 5 min...add both cans chicken broth... scrap bottom of ban well to get all pits of meat... turn temp to low and cook veggies bout 20 min add whole whaet noodles... cook 20 min more... add liver and "greens",and can of milk cook til liver hot and greens start to whilt... serve each bowl with dollop of sour cream an chives on top........
• 3. note......i hope i explained this ok...if any questions please ask...

OLD FASHIONED CHICKEN AND NOODLES

Steps:

• cut chicken into bite-size pieces
• put 4 cups of water in a saucepan and bring to a quick boil
• add the chicken, cook briefly, drain chicken and set aside
• add the broth to a large dutch oven and bring it to a simmer
• add the par-cooked chicken
• stir in 1 teaspoon of salt, you may need to add more salt later, this is just to get you started
• add 2 teaspoons Italian Seasonings and the bay leaf and stir in as well
• cover and let the chicken simmer gently for 60 minutes
• meanwhile, make the noodle dough, if using
• put the flour and salt in the bowl of a KitchenAid Mixer, mix the eggs, water, and oil together
• pour the liquid ingredients in the bowl with the flour
• add the dough hook, and run the mixer on low
• once it comes together let the machine knead the dough for 1 minute
• remove from the bowl, cover with plastic wrap and refrigerate until ready to roll out
• once the chicken is tender it's time to roll the dough
• set up your machine, dust it with flour, dust a clean counter with flour as well, divide the dough in half or thirds
• run it through the machine, on the KitchenAid I went to setting three, those make thick noodles, you can roll it out thinner if you like
• lay the finished dough on the prepared counter, sprinkle with a little flour
• repeat with the rest of the dough
• use a pizza cutter or a knife to cut the noodles to your desired size, the bigger the noodles the longer it takes to cook (but fresh noodles cook quickly)
• if you've had the broth lose volume during the cooking time, add another quart of water, don't worry it won't thin it down too much, the flavor just gets concentrated and adding water will just make it taste right
• bring the broth back to a low boil, add the noodles, stirring as you go, once the noodles are all added, it will start to get thick as the noodles cook and the extra flour adds to the broth
• check for doneness after 5 minutes, continue checking until they are cooked to your preference
• now is the time to taste for salt and pepper and add as needed

CHICKEN LIVER STROGANOFF

Steps:

• Dry the livers on paper towels.
• sprinkle with 1 tbsp flour.
• Melt margarine in a fry pan, saute the onion until softened.
• Add livers saute for about 3 minutes or until just browned.
• Add mushrooms, worcestershire sauce, chile sauce, thyme and pepper.
• Saute 5 minutes.
• Combine sour cream and the remaining flour, mix well.
• Stir into the liver mixture and bring to just boiling.
• Remove from heat sprinkle with parsley and Serve.

EASY CHICKEN AND NOODLES

Steps:

• Bring a pot of water to a boil and cook the noodles according to package instructions. Drain the noodles and set aside.
• While the noodles are cooking, melt the butter in a large pan over medium heat. Add the garlic and cook it in the butter until the butter turns frothy. Sprinkle the flour and salt over the top of the butter and, using a spatula, stir it into the butter until a paste forms. Cook the flour and butter mixture for about a minute.
• Slowly add the chicken stock to the butter and flour mixture. Add a little bit at a time, stirring constantly, so you create a smooth sauce. Once all of the stock is added, turn up the heat to high. As soon as the mixture starts to boil, turn the heat to medium. Simmer the sauce for five to ten minutes or until it starts to thicken.
• Add the cream and stir it into the sauce. If your sauce is too thin at this point, simmer the it for a few more minutes until it thickens more. Add the shredded chicken and parsley and stir to combine. Add the cooked noodles and stir them until they are coated evenly in the sauce. Garnish each serving with more chopped parsley and a few sprinkles of ground black pepper.

CHICKEN STIR-FRY NOODLES

Steps:

• Rinse the fresh egg noodles with cold water, drain the excess water and set aside.
• In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes.
• Heat up a wok with 1 tablespoon of the cooking oil. When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides. Remove the chicken from the wok and into a bowl. Set aside.
• Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Dish out and transfer into two serving bowls. Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion. Serve immediately.