Chicken Livers In Wine Recipes

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CHICKEN LIVERS WITH RED WINE AND BACON



Chicken Livers with Red Wine and Bacon image

This is a family classic. If you like chicken livers, you will love this recipe as an appetizer or light supper. Serve it with crackers or crusty bread.

Provided by Val

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 35m

Yield 6

Number Of Ingredients 5

8 slices bacon, chopped
1 sweet onion, finely chopped
1 pound chicken livers, rinsed and trimmed
1 ½ cups Burgundy or other dry red wine
¼ cup chopped pitted green olives

Steps:

  • Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.
  • Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 4.1 g, Cholesterol 287.4 mg, Fat 9.1 g, Fiber 0.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 465.4 mg, Sugar 1.3 g

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND WINE-GRANDMA STYLE



Chicken Livers With Caramelized Onions And Wine-Grandma Style image

Chicken Livers With Caramelized Onions And Wine- Grandma Style is an old recipe that is easy, nutritious, and delicious for you and your family.

Provided by The Bossy Kitchen

Categories     Meat and Poultry

Time 50m

Number Of Ingredients 10

1 1/2 pound chicken livers
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 cup white wine (your taste)
1 red onion chopped
2 Tablespoons olive oil or 1 Tablespoon butter
parsley for garnishing

Steps:

  • Grab a bowl and pour some milk over the chicken livers enough to cover them.
  • Cover the bowl with plastic wrap and keep it in the fridge for 30 minutes.
  • After soaking the livers in milk, rinse them few times with clean water until you remove all milk. Remove the excess water with paper towels.
  • Add some oil to a skillet and chop an onion.
  • Add it to the skillet.
  • Add the chicken livers and sauté them together until the onion gets translucent.
  • Add salt and pepper, some thyme, marjoram, and a glass of white wine.
  • Cover the skillet and let the liver cook on medium-low heat until the liver is done and the liquid in the pan is almost evaporated.

Nutrition Facts : Calories 436 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 970 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 44 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 451 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CHICKEN LIVERS WITH RED-WINE SAUCE



Chicken Livers With Red-Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons butter
1/3 cup finely chopped onions
1/4 cup finely diced celery
1/4 cup finely diced carrots
1 teaspoon finely minced garlic
1 cup plus 1 tablespoon flour
1 cup dry red wine
3/4 cup fresh or canned beef or chicken broth
1/4 teaspoon dried thyme
1/2 bay leaf
2 sprigs fresh parsley
Salt to taste if desired
Freshly ground pepper to taste
1 3/4 pounds fresh chicken livers
2 tablespoons ground or rubbed sage
3/4 cup corn, peanut or vegetable oil
1/2 cup finely chopped parsley

Steps:

  • Heat half the butter in a heavy saucepan and add the onions. Cook, stirring, until they start taking on a little color. Add celery, carrots and half the garlic. Cook briefly, stirring, and sprinkle with 1 tablespoon flour. Stir to blend.
  • Add wine, broth, thyme, bay leaf, parsley sprigs, salt and pepper and bring to the boil. Let simmer 20 minutes. Line a sieve and pour in the sauce. Strain, pushing through as much liquid as possible. Discard the solids. There should be about 1/4 cup.
  • Meanwhile, pick over the livers, cutting away and discarding the connecting membranes. Cut the livers in half and then into quarters. Drain thoroughly in a sieve.
  • Blend the remaining 1 cup of flour, salt, pepper and half the sage. Dredge the liver pieces in the mixture and shake off excess. Line a large mixing bowl with a large sieve and have it ready for draining the livers.
  • Heat about one-third of the oil in a heavy skillet. When it is hot add one-third of the livers. Cook, turning the pieces so that they brown evenly. Cook 2 to 3 minutes until brown and crisp on the outside. Drain.
  • Add another third of the oil. When it is hot add another third of the livers. Repeat, draining the livers as necessary and cooking until they are all brown and crisp on the outside.
  • Heat the remaining tablespoon of butter in a casserole and add the remaining tablespoon of sage and remaining half teaspoon garlic. Cook briefly and add the sauce. Bring to a boil and let simmer about 1 minute. Add the livers and cook to heat thoroughly. Stir in chopped parsley and serve.

Nutrition Facts : @context http, Calories 873, UnsaturatedFat 45 grams, Carbohydrate 36 grams, Fat 59 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 985 milligrams, Sugar 2 grams, TransFat 1 gram

CHICKEN LIVERS IN WINE



Chicken Livers in Wine image

Make and share this Chicken Livers in Wine recipe from Food.com.

Provided by Barry44

Categories     Beef Organ Meats

Time 55m

Yield 1 batch

Number Of Ingredients 10

1 medium onion, sliced
5 tablespoons olive oil, separated (2 + 3)
1 (4 ounce) can sliced mushrooms
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1 lb chicken liver
3/4 cup dry red wine

Steps:

  • Heat 2 tbsp of oil in non-stick skillet and saute onions and mushrooms until tender.
  • Put aside.
  • In a small bowl, combine flour, salt, pepper, paprika and garlic powder.
  • Coat the livers in the dry mixture.
  • Heat 3 tbsp of oil in non-stick skillet and fry livers until almost done.
  • Reduce heat, adding onions, mushrooms and wine.
  • Cover and simmer over low heat for 30 minutes.

CHICKEN LIVERS MARSALA



Chicken Livers Marsala image

Some people don't like chicken livers because of their taste, but this is awesome! If you don't like it, at least you tried!

Provided by Anna

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 25m

Yield 8

Number Of Ingredients 10

3 tablespoons softened butter, or as needed
8 slices bread
¼ cup butter
1 pound fresh chicken livers, halved
2 slices prosciutto, diced
½ teaspoon dried sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup Marsala wine
1 tablespoon butter

Steps:

  • Heat a large skillet over medium heat.
  • Spread softened butter evenly over both sides of each bread slice.
  • Cook bread slices in hot skillet until browned, 2 to 3 minutes per side. Cut grilled bread diagonally into 2 triangles.
  • Melt 1/4 cup butter in a skillet over medium heat; cook and stir chicken livers, prosciutto, sage, salt, and pepper in melted butter until the livers begin to firm, about 5 minutes.
  • Remove chicken liver mixture from the skillet.
  • Top each bread triangle with a portion of the chicken liver mixture.
  • Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; simmer 3 minutes.
  • Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 14.1 g, Cholesterol 238.5 mg, Fat 15.8 g, Fiber 0.6 g, Protein 11.7 g, SaturatedFat 8.7 g, Sodium 495.3 mg, Sugar 1.7 g

CHICKEN LIVERS WITH SHALLOTS AND MARSALA



Chicken Livers with Shallots and Marsala image

Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

1 pound fresh chicken livers, rinsed and patted dry
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1/2 cup all-purpose flour, for dredging
1 tablespoon extra-virgin olive oil, plus more if needed
3 to 4 tablespoons unsalted butter, plus more if needed
2 shallots, minced
1/2 teaspoon dried Italian herbs
1/2 cup Marsala wine
1/2 cup homemade or low-sodium canned chicken stock

Steps:

  • Remove strings or sinew from livers. Sprinkle with the salt and pepper. Dredge lightly in flour; shake off excess.
  • Heat olive oil and 2 tablespoons butter in a medium saute pan over medium heat. Saute livers in two batches (using more butter and oil if necessary with the second batch) until nicely browned and still pink in the center, about 2 minutes on each side.
  • Remove livers from saute pan; place on a plate, covered with foil, to keep warm. Drain off all but 1 tablespoon fat; discard. If there is not enough fat in pan, add more olive oil. Add shallots and herbs; saute until shallots are soft and slightly browned, about 2 minutes. Add Marsala; simmer until reduced by half, about 2 minutes. Add stock; simmer until reduced by half, about 3 minutes.
  • Remove pan from heat, and swirl in remaining butter. Season with salt and pepper. Pour sauce over livers before serving.

CHICKEN LIVERS IN WHITE WINE



Chicken Livers in White Wine image

Make and share this Chicken Livers in White Wine recipe from Food.com.

Provided by Tona C.

Categories     Chicken Livers

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

3 slices bacon
1/4 cup finely chopped onion
1 (8 ounce) can sliced mushrooms, drained
1/2 lb chicken liver, quartered
1/3 cup dry white wine
1/2 teaspoon salt
1 dash pepper
1 dash Tabasco sauce
4 cups hot buttered rice

Steps:

  • Saute bacon until crisp. Remove and drain on paper towels. Crumble and set aside. In hot bacon drippings, saute onion until tender -- about 5 minutes. Add mushrooms and chicken livers; saute until they are golden brown -- about 5 minutes. Add wine, salt, pepper and Tabasco; simmer, covered, 2-3 minutes. Serve over rice. Sprinkle crumbled bacon over top.

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