Chicken Livers Toscani Recipes

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CHICKEN LIVER WITH ONIONS



Chicken liver with onions image

Simple, fast, must try! Everyone likes this delicious taste!

Provided by hunyi81

Time 30m

Yield Serves 4

Number Of Ingredients 9

500g chicken liver
4 tbsp sunflower oil
100g butter
2 medium onions
3 tbsp majoram
2 tsp crushed black pepper
1 tomato
1/3 glass of white wine
2 pinch of salt

Steps:

  • Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
  • Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
  • You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
  • Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
  • (You can strenght the flavour of the majorams if you crumble them)
  • You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
  • If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
  • To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
  • Good apetite!

SOUTHERN FRIED CHICKEN LIVERS



Southern Fried Chicken Livers image

Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.

Provided by Cindy Capps Lepp

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 7

1 pound chicken livers
1 egg
½ cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

Steps:

  • Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
  • Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g

CHICKEN LIVERS PERI PERI



Chicken Livers Peri Peri image

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

Provided by FAIRDINKUM

Categories     Meat and Poultry Recipes     Chicken

Time 2h30m

Yield 4

Number Of Ingredients 17

1 pound chicken livers, trimmed and cut into bite-size pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons crushed red pepper flakes
2 bay leaves
1 pinch salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ cup chicken stock
1 tablespoon brandy

Steps:

  • Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
  • Remove livers to a bowl, and reserve marinade.
  • Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g

CHICKEN LIVER CROSTINI



Chicken Liver Crostini image

Provided by Peggy Markel

Categories     Bread     Condiment/Spread     Chicken     Poultry     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 10

7 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 anchovy fillets
1 garlic clove, minced
12 ounces chicken livers
1/3 cup dry white wine
1 cup canned low-salt chicken broth
2 teaspoons chopped fresh sage
1/2 teaspoon finely grated lemon peel
1 French-bread baguette, sliced into 1/3-inch-thick rounds

Steps:

  • Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
  • Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
  • Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.

CHICKEN-LIVER CROSTINI



Chicken-Liver Crostini image

Gather around the table for a sumptuous dinner, Italian style.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 11

8 ounces chicken livers
2 tablespoons grapeseed oil
1/2 medium onion, sliced (about 1 cup)
1 tablespoon salt-packed capers, rinsed and drained
Pinch of red-pepper flakes
3 fresh sage leaves
1/2 cup Vin Santo or other sweet white dessert wine
1 cup heavy cream
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
Crusty bread, sliced and toasted, for serving

Steps:

  • Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
  • Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.

TUSCAN CHICKEN-LIVER CROSTINI



Tuscan Chicken-Liver Crostini image

Provided by Nancy Harmon Jenkins

Categories     lunch, weekday, appetizer

Time 45m

Number Of Ingredients 9

3/4 pound chicken livers
1 medium yellow onion
1 clove garlic
2 tablespoons good-quality olive oil
1/4 cup dry white wine
1/4 cup chicken stock
1 tablespoon capers
Salt and freshly ground black pepper to taste
8 to 10 thin slices of crusty Italian or French bread

Steps:

  • Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
  • Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
  • Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
  • Serve with the sliced bread, either plain or toasted.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams

TUSCAN CHICKEN LIVERS



Tuscan Chicken Livers image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

1 pound chicken livers
Fine sea salt
Freshly ground pepper
2 tablespoons all-purpose flour
6 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup chopped red onion
6 anchovy fillets, chopped
2 tablespoons chopped fresh sage
2 tablespoons salted capers, rinsed, drained, and placed in vinegar to cover
1 tablespoon chopped garlic, plus 1 whole clove
2 pinches crushed red-pepper flakes
3/4 cup Vin Santo or dry Marsala
1 medium tomato, very finely chopped
3 tablespoons chopped fresh flat-leaf parsley
4 slices Tuscan bread, toasted

Steps:

  • Wash chicken livers under cold running water. Dry well, and season with salt and pepper. Dust chicken livers with flour; set aside.
  • In a large nonstick saute pan, combine olive oil, onion, sage, chopped garlic, red-pepper flakes, capers, and anchovies. Cook over medium heat, stirring frequently, for 3 minutes. Add chicken livers, one piece at a time. Cook, covered, until evenly browned, about 3 minutes on each side. Add Vin Santo, scraping the brown bits from the bottom of the saute pan. Cook until the wine has reduced by half, 2 to 3 minutes. Stir in tomato, and cook, stirring occasionally, about 6 minutes. (The dish should be slightly soupy. If it starts to become dry, add a little water.) Remove the saute pan from the heat, and stir in parsley.
  • Rub the toasts with the whole garlic clove. Drizzle with olive oil, and season with black pepper. Spoon the livers over the toasts, and serve immediately.

CHICKEN LIVERS TOSCANI



Chicken Livers Toscani image

Provided by Sam Sifton

Categories     easy, quick, appetizer

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 8

7 tablespoons olive oil
1 medium red onion, chopped
1 pound chicken livers
2 tablespoons capers, rinsed
2 anchovy fillets, rinsed
1 large pinch red pepper flakes, or to taste
1 cup red wine
Kosher salt and freshly ground black pepper

Steps:

  • Heat 4 tablespoons oil in a sauté pan over medium heat. Add onion and sauté until soft, about 10 minutes. Add livers, capers, anchovies and pepper flakes, and cook until livers are lightly browned. Add wine and cook until only a few tablespoons of liquid remain, about 15 minutes. Transfer mixture to a food processor, and add remaining 3 tablespoons oil. Pulse until mixture is blended but still lumpy. Transfer to a small bowl, and adjust salt and pepper to taste. Refrigerate until needed.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 265 milligrams, Sugar 1 gram, TransFat 0 grams

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