Chicken Livers With Grapes And Caramelized Onions Recipes

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SAVORY CHICKEN LIVERS WITH SWEET PEPPERS AND ONIONS



Savory Chicken Livers with Sweet Peppers and Onions image

In this traditional Palestinian recipe, chicken livers are sauteed in olive oil with bell peppers, onions and garlic and seasoned with allspice, sumac, and soy. A sprinkle of lemon juice can be substituted for the sumac, a Middle Eastern seasoning with a tart, lemony taste.

Provided by IMANKAY

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 4

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 large sliced onion
2 cloves garlic, minced
1 pound chicken livers, trimmed and chopped
1 teaspoon sumac
1 teaspoon allspice
1 teaspoon soy sauce

Steps:

  • Heat the oil in a large skillet over medium heat. Add the green and red peppers, onion, and garlic. Cook and stir for 5 minutes until peppers and onions begin to soften.
  • Add the liver to the pan, along with the sumac, allspice, and soy sauce. Cook and stir until the liver is cooked through, about 10 minutes.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 8.5 g, Cholesterol 409.6 mg, Fat 8.4 g, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, Sodium 134.3 mg, Sugar 3.5 g

CHICKEN LIVERS WITH ONION



Chicken livers with onion image

Chicken liver and onions sautéed in butter. A simple dish from my Polish grandma's recipe book.

Provided by Eva

Categories     Main Course

Time 30m

Number Of Ingredients 6

450 g fresh chicken liver
5 tbsp flour
1 yellow onion
60 g butter
20 ml water
salt flakes

Steps:

  • Melt one third of the butter in a skillet over medium heat. Chop the onion and add it to the pan. Sautée the onion until soft, about 3 minutes. Lower the heat to medium-low, add the water and cover the pan. Let the onion swell.
  • In the meantime, prepare the chicken livers. Trim off any spleens if present. Cut the larger chunks to make all the pieces about the same size. Coat in flour all the livers.
  • Add the remaining butter to the pan, return the heat to medium-high and add the floured liver. Turn the livers often to ensure they get cooked through. Liver will release a reddish liquid while cooking, make sure to cook it all off. When it has stopped "bleeding" it should have cooked through - check one of the thickest pieces by cutting it in half.
  • When completely cooked through, remove from the heat and serve with a sprinkle of salt flakes on top.

CHICKEN LIVER AND ONIONS



Chicken Liver and Onions image

Make and share this Chicken Liver and Onions recipe from Food.com.

Provided by David Achterberg

Categories     Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb chicken liver
1 large onion
2 bouillon cubes
pepper
garlic

Steps:

  • Clean liver.
  • Sauté onions in 2 tablespoons oil.
  • Add bullion cubes and pepper, garlic and liver.
  • Cook low covered for 20 minutes.
  • For gravy, use starch and water with pan drippings.
  • Add angora bitters to gravy.

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS



Chicken Livers With Caramelized Onions and Mushrooms image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 medium onions, cut in two and thinly sliced
2 tablespoons extra virgin olive oil or butter, more as needed
Salt
freshly ground black pepper
1 sprig fresh rosemary, finely chopped
1 cup button mushrooms, cleaned, trimmed and sliced
4 uncooked chicken livers (see note)
2 tablespoons sherry vinegar or other, or more to taste
Crusty bread or toast for serving

Steps:

  • Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
  • Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
  • Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
  • Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

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 W/CARAMELIZED ONION AND MADEIRA



Chicken Livers W/Caramelized Onion and Madeira image

Rich tasting caramelized onions combined with Madeira makes a spectacular sauce for chicken livers. Serve with rice or over toast so you don't miss a single drop. Update: 06/22/09 - if the sauce is running low add some chicken broth or beef broth to extend it! ;)

Provided by Manami

Categories     Chicken Livers

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons cooking oil
3 onions, sliced thin (about 4 cups)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon sugar
1 1/4 lbs chicken livers, cut in half & patted dry
1/2 cup madeira wine
2 tablespoons chopped fresh parsley
1 hard-boiled egg, chopped (optional)

Steps:

  • In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
  • Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
  • 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 and keep warm.
  • In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
  • Season the chicken livers with the remaining salt & 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.
  • Return the pan to the heat and add Madeira.
  • Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
  • Pour the sauce over the livers and the onions.
  • Top with egg (if using) and parsley.
  • Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.

Nutrition Facts : Calories 317.6, Fat 17.1, SaturatedFat 3.6, Cholesterol 490.6, Sodium 542, Carbohydrate 9.9, Fiber 1.2, Sugar 4.3, Protein 24.9

CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS



Chicken Livers with Grapes and Caramelized Onions image

Categories     Condiment/Spread     Chicken     Fruit     Onion     Appetizer     Fall     Grape     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (first course) or 2 (main course) servings

Number Of Ingredients 9

2 tablespoons unsalted butter
3 tablespoons olive oil
2 large onions (1 1/2 lb total), halved lengthwise and cut crosswise into 1/4-inch slices
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon finely chopped fresh rosemary
1 lb chicken livers, separated into lobes, trimmed, and rinsed
1 1/2 cups red seedless grapes (9 oz)
1/3 cup Sherry vinegar

Steps:

  • Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
  • Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
  • Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.

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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.
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