Peppered Chicken Liver Sage And Fried Onion Bruschetta Recipe Epicuriouscom Food

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CHICKEN LIVER AND ONIONS



Chicken Liver and Onions image

Make and share this Chicken Liver and Onions recipe from Food.com.

Provided by David Achterberg

Categories     Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb chicken liver
1 large onion
2 bouillon cubes
pepper
garlic

Steps:

  • Clean liver.
  • Sauté onions in 2 tablespoons oil.
  • Add bullion cubes and pepper, garlic and liver.
  • Cook low covered for 20 minutes.
  • For gravy, use starch and water with pan drippings.
  • Add angora bitters to gravy.

CHICKEN LIVERS WITH ONIONS AND SAGE



Chicken Livers With Onions and Sage image

Provided by Pierre Franey

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons butter
1 cup finely sliced onions
2 whole cloves
Salt and freshly ground pepper to taste
1 pound chicken livers
3/4 cup flour
4 tablespoons vegetable oil
2 teaspoons ground sage or, if possible, 2 tablespoons finely chopped fresh sage
2 tablespoons red-wine vinegar
3 tablespoons finely chopped parsley

Steps:

  • Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.
  • Pick over the chicken livers and remove any tough veins. Quarter the livers.
  • Put the livers in a bowl and sprinkle with salt and pepper. Add the flour and stir to coat well.
  • Remove the livers to a baking sheet, separating them.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. Add half of the livers one at a time. Cook, turning the livers as they brown. One batch of livers takes about 4 to 5 minutes to cook. Drain the livers. Wipe out the skillet, and add the remaining 2 tablespoons oil. Cook the remaining livers the same way, then drain.
  • Using the same skillet, heat the remaining 2 tablespoons of butter over high heat. Add the livers, cooked onions, sage, salt and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar, stir and blend well for about 2 minutes. Sprinkle with parsley, and serve immediately.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 29 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 471 milligrams, Sugar 1 gram, TransFat 1 gram

ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS



Italian Inn Fried Chicken Livers and Onions image

This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook

Provided by TxGriffLover

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb chicken liver
1 cup flour
salt & freshly ground black pepper
1 large yellow onion
1/4 cup olive oil
2 tablespoons Worcestershire sauce

Steps:

  • Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
  • This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.

Nutrition Facts : Calories 389.7, Fat 19.3, SaturatedFat 3.7, Cholesterol 391.2, Sodium 166.2, Carbohydrate 29.8, Fiber 1.5, Sugar 2.5, Protein 22.8

QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE



Quick Pan-Fried Chicken Livers With Apple, Onion and Sage image

A quick and delicious one-pan comfort meal, resplendent with savory autumnal flavors of apples and sage. A family favorite! Start to finish is less than 30 minutes--perfect for a busy weeknight! I like to serve with mashed potatoes or clapshot (shown with carrot clapshot) and green beans. Enjoy!

Provided by BecR2400

Categories     Chicken Livers

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs chicken livers
2 tablespoons dried onion flakes (or 1 medium onion, thinly sliced)
1 apple, chopped
1/2 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
pepper, to taste
chopped fresh parsley (to garnish) (optional)

Steps:

  • In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
  • Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
  • Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!

Nutrition Facts : Calories 303.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 782.5, Sodium 162.1, Carbohydrate 10.2, Fiber 1.4, Sugar 5.7, Protein 38.7

LIVER WITH ONIONS & SAGE



Liver with Onions & Sage image

Make and share this Liver with Onions & Sage recipe from Food.com.

Provided by _Pixie_

Categories     Beef Organ Meats

Time 12m

Yield 3 serving(s)

Number Of Ingredients 8

1/2 lb calf liver, sliced from 1/4 to 1/2-inch thick or 1/2 lb beef liver (Liver should be sliced from 1/4 to 1/2-inch thick.)
2 medium onions, sliced
2 tablespoons vegetable oil
1/4 teaspoon pepper
1/4 teaspoon sage, Ground
2 teaspoons soy sauce (importedif avail)
1 tablespoon lemon juice
parsley, Chopped

Steps:

  • Cut liver into serving pieces.
  • Mix onions, oil, pepper and sage in 1-qt casserole.
  • Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes.
  • Brush liver with soy sauce.
  • Arrange with thickest pieces to outsied in 9- inch pie plate.
  • Spoon onions evenly over liver.
  • Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn.
  • Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook).
  • Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving.

Nutrition Facts : Calories 113.7, Fat 9.2, SaturatedFat 1.2, Sodium 226.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.3, Protein 1.3

PEPPERED CHICKEN BREASTS



Peppered Chicken Breasts image

Black pepper is prominent in this succulent baked entree from Jill Morzillo of Louisville, Kentucky. Yet it doesn't overpower the tender chicken flavor or the creamy mustard sauce. "It's easy to make yet elegant," Jill says.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
2 teaspoons pepper
1/4 teaspoon salt
MUSTARD SAUCE:
2 teaspoons cornstarch
1/3 cup sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions
2 teaspoons Dijon mustard
Minced chives

Steps:

  • Rub chicken with oil; sprinkle with pepper and salt. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer reads 170°., Meanwhile, in a small bowl, combine cornstarch and sour cream until smooth; set aside. , In a small saucepan, combine the broth, grape juice and onions. Bring to a boil; cook for 4-5 minutes or until liquid is reduced to 1 cup. Gradually whisk in the sour cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard until blended. Serve over chicken. Sprinkle with chives.

Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 513mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

PEPPERED CHICKEN LIVER, SAGE, AND FRIED ONION BRUSCHETTA



Peppered Chicken Liver, Sage, and Fried Onion Bruschetta image

Categories     Onion     Poultry     Broil     Sauté     Meat     Summer     Grill/Barbecue     Sage     Gourmet

Yield Makes 16 bruschetta.

Number Of Ingredients 12

2 tablespoons vegetable oil
1 small onion, halved lengthwise and sliced thin
1/2 pound chicken livers, trimmed and halved
2 large garlic cloves, sliced
2 large fresh sage leaves, minced, or 1/4 teaspoon dried, crumbled, plus 16 small fresh leaves for garnish
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon coarse salt
a pinch of ground allspice, or to taste
For 16 toasts:
a 24-inch-long loaf of crusty Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil

Steps:

  • In a large skillet heat oil over moderately high heat until hot but not smoking and in it sauté onion, stirring, until golden. Transfer onion with a slotted spoon to paper towels to drain.
  • Pat chicken livers dry. Add garlic to skillet and cook over moderate heat, stirring, until pale golden. Add chicken livers and sauté over moderately high heat until golden and just springy to the touch, about 1 1/2 to 2 minutes on each side. Stir in minced or crumbled sage, pepper, salt, and allspice and in a food processor coarsely purée. Mound about 2 teaspoons chicken liver mixture on oiled side of each toast and garnish with onions and sage leaves.
  • To make toasts:
  • Prepare grill or preheat broiler.
  • With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

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