SAUTEED CHICKEN LIVERS
This recipe was found in one of the movie fanzines of the 1940s. It was said to be a favorite of actress/pianist Diana Lynn, who usually played the friend of the star during that era. You have to like chicken livers to like this dish and my DH and I certainly do. It is a quick and easy meal, and I hope you enjoy it, too.
Provided by Lorraine of AZ
Categories Chicken Livers
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the chicken livers by rinsing well, cutting each in half and removing all membranes and any fat. Pat dry.
- Heat oil and butter in a large non-stick skillet. Saute livers, turning frequently, until light brown outside and just pink inside. (Or a little longer, if you like your livers well-done as my DH does.) Remove to a plate and keep warm.
- Stir-fry the onion and green pepper in same skillet until golden and tender. Add soup and vermouth to skillet and stir to blend. Heat until creamy and hot.
- Return livers to skillet. Cook and stir to combine and heat through.
- Serve over hot noodles, garnished with paprika and parsley as desired.
- Note: Mushrooms go well in this dish. You can add them in one of two ways. Saute approximately 1/4 to 1/3 pound sliced fresh mushrooms with the onion and green pepper. An easier way, if desired, is to add a 4-ounce can of drained mushrooms with the livers at the end of the recipe.
Nutrition Facts : Calories 341.4, Fat 21.3, SaturatedFat 6.7, Cholesterol 533.4, Sodium 745.8, Carbohydrate 9, Fiber 0.4, Sugar 2.5, Protein 27.5
SAUTEED CHICKEN LIVERS
Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)
Provided by Manami
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
- Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
- Remove livers, and drain on paper towels, reserving drippings in skillet.
- Add other tablespoon butter, if necessary.
- Saute mushrooms, onions and celery in drippings until golden brown.
- Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
- Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
- Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
- Reduce heat to a simmer and cook for 5 minutes, stirring often.
- Add chicken livers, simmer 3-5 additional minutes.
- Serve over fluffy white rice (sprinkled with bacon) or.
- Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
- Buttered broad noodles with peas*.
- *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).
SOUTHERN SAUTEED CHICKEN LIVERS
I get hungry for chicken livers once or twice a year, and I like the flavor of them sauteed in bacon grease! Saute them in whatever you prefer!
Provided by KerfuffleUponWincle
Categories Poultry
Time 36m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken livers and drain well.
- Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
- Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
- Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
- DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
- Remove livers from pan and drain on paper towels.
- The pan drippings make great milk gravy!
- Don't forget the biscuits!
SAUTEED CHICKEN LIVERS ORLEANS
From "American Regional Cooking" from the International Culinary Institute at the Art Institute. Sauteed Chicken Livers done Orleans style, serve with toast points or fresh pasta. You can sub any poultry liver, but make sure to soak in milk for an hour to remove a lot of the uric acid (ammonia smell) that is usually present in liver.
Provided by awakentheenigma
Categories Chicken Livers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat sauté pan over medium heat; melt butter.
- Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
- Add the garlic, cook 1 minute.
- Add the chicken livers; brown on all sides.
- Add the thyme and basil. Add the brandy and cook 1 minute.
- Add the demi-glace, bring to boil.
- Remove from the heat and correct seasoning with salt and pepper.
- Garnish with parsley, serve with pasta or toast points.
CHICKEN LIVERS WITH RICE
This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!
Provided by MizzNezz
Categories Beef Organ Meats
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix water with next 5 ingredients.
- Bring to a boil, add rice.
- Cover and simmer for 17 minutes, until water is absorbed.
- Mix flour, salt, pepper, and paprika in a bag.
- Add chicken livers and shake to coat.
- Heat oil in skillet on med hi.
- Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
- Add more oil if needed.
- Remove from skillet, keep warm.
- Stir fry onion in same skillet, with water for 2 minutes.
- Return chicken livers and mix well.
- Put rice on plate, top with chicken livers.
Nutrition Facts : Calories 457.9, Fat 19, SaturatedFat 5, Cholesterol 400.1, Sodium 541.3, Carbohydrate 46.1, Fiber 1.2, Sugar 0.5, Protein 23.5
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