CHICKEN LIVERS WITH RED WINE AND BACON
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
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 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
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
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
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
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
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
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
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
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
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
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
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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SAUTEED CHICKEN LIVERS IN WHITE WINE • CIAOFLORENTINA
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4.5/5 (2)Category EntreeCuisine ItalianTotal Time 35 mins
- In a large saute pan heat up the olive oil over medium flame. Add the leeks with a pinch of sea salt and sautee until they start to get some color. About 10 minutes.
- Add the chicken livers to the pan with the leeks and sprinkle with the paprika, red pepper flakes and a pinch of sea salt. Toss to coat well.
- Pour in the white wine and allow it to reduce by half, about 5 minutes. Add the chicken stock, toss to coat, turn the flame to low and cover with a lid. Simmer for about 10 minutes, until the chicken livers are cooked through and the sauce has reached your desired consistency.
- Adjust seasonings to your taste with the sea salt and serve over noodles sprinkled with the parsley and extra red pepper flakes.
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- Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1/4 cup drippings in skillet.
- Combine flour, salt, and pepper in a plastic or paper bag; shake to mix. Place 3 or 4 livers in bag; shake well. Repeat procedure with remaining livers. Brown livers in reserved bacon drippings. Reduce heat, and stir in wine. Cover, and simmer 5 minutes or until livers are done. Sprinkle reserved bacon and parsley over livers. Serve over rice or toast points.
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- In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.
- In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
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