QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE
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
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
PAN-FRIED CHICKEN LIVERS
Make and share this Pan-Fried Chicken Livers recipe from Food.com.
Provided by KathyP53
Categories Chicken Livers
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil in large, deep cast iron skillet or 4 quart saucepan to reach depth of 2". Heat oil over medium-high heat until deep fry thermometer registers 340 degrees.
- Soak livers in buttermilk for 5 minutes.
- Combine flour, salt, pepper, and poultry seasoning in a small baking dish.
- Drain livers; drredge each liver in flour mixture, shaking off excess flour; transfer to a plate.
- Fry livers in batches until golden brown, 3-4 minutes. Transfer livers to a paper towel-lined plate. Serve with hot sauce like Frank's or Crystal, blue cheese dressing and/or ranch dressing.
Nutrition Facts : Calories 769.5, Fat 13.4, SaturatedFat 4.5, Cholesterol 787.4, Sodium 5366, Carbohydrate 102.3, Fiber 4, Sugar 6.2, Protein 55.1
SAUTéED CHICKEN LIVERS AND ONIONS
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, packet by packet, collect and freeze the necks and gizzards for a good chicken soup, and the livers for this quick and delicious 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.
Yield serves 4
Number Of Ingredients 10
Steps:
- 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 (see photo, page 28). 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 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.
- 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.
- Some piping-hot Basic Polenta (page 215), or grilled polenta (page 216).
- Poached Whole Zucchini with Lemon and Olive Oil (page 237).
- Skillet-Cooked Broccoli (page 277) or Skillet Cauliflower (page 268).
CHICKEN LIVERS WITH ONIONS AND SAGE
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
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