Chicken Livers With Spinach Noodles Recipes

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CHICKEN LIVERS STROGANOFF



Chicken Livers Stroganoff image

A different and delicious way to enjoy chicken livers. To make this dish healthier, I like to use yolkless noodles. I have made this for many of my friends over the past 20 years, and have always received rave reviews, even from some who thought that they would not like chicken livers.

Provided by Gordon

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 6

Number Of Ingredients 9

3 tablespoons olive oil
1 pound chicken livers, rinsed and trimmed
2 cups chopped onion
4 ounces sliced fresh mushrooms
1 tablespoon paprika
⅓ cup dry sherry
1 ½ cups sour cream
salt and pepper to taste
1 (12 ounce) package medium egg noodles

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
  • While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
  • Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.

Nutrition Facts : Calories 521 calories, Carbohydrate 49.4 g, Cholesterol 333.4 mg, Fat 25.2 g, Fiber 3.1 g, Protein 23.5 g, SaturatedFat 10.3 g, Sodium 178.4 mg, Sugar 3.2 g

AMAZING GARLIC CHICKEN LIVERS



Amazing Garlic Chicken Livers image

This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.

Provided by jchasko

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 15m

Yield 4

Number Of Ingredients 5

1 pound chicken livers - rinsed, trimmed, and patted dry
1 ½ tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon salt, or to taste
6 cloves garlic, minced

Steps:

  • Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g

SAUTE OF CHICKEN LIVERS, BACON AND APPLES



Saute of Chicken Livers, Bacon and Apples image

My favorite chicken liver recipe. I serve with thin egg noodles. The recipe notes: do not stir the chicken livers around as you saute them; that prevents the development of the crisp, firm outside crust which is an agreeable characteristic of this dish. Recommended side dish: some kind of spinach or other preferred greens.

Provided by BarbryT

Categories     Chicken Livers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken liver
6 slices bacon, diced
2 tablespoons butter
2 tablespoons shallots, finely chopped
3/4 cup tart apple, finely diced
3 tablespoons calvados or 3 tablespoons Applejack
6 tablespoons heavy cream
1 tablespoon parsley, finely chopped

Steps:

  • Pat livers dry.
  • Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out.
  • With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve.
  • Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate.
  • Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen.
  • Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.

Nutrition Facts : Calories 432.3, Fat 34.9, SaturatedFat 15.7, Cholesterol 461.6, Sodium 414.8, Carbohydrate 5, Fiber 0.6, Sugar 2.5, Protein 23.9

GREEN NOODLES WITH CHICKEN LIVERS



Green Noodles With Chicken Livers image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound chicken livers
1 tablespoon butter
1 tablespoon olive oil
3/4 cup thinly sliced onions
Salt and freshly ground black pepper to taste
1 teaspoon finely chopped garlic
2 teaspoons chopped fresh sage or 1 teaspoon dried
1/4 cup flour
4 tablespoons corn or vegetable oil
1/2 pound green spinach noodles
1/3 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons grated Parmesan cheese

Steps:

  • Pick over the livers and discard any tough connecting membranes. Cut the livers into bite-size pieces. Set aside.
  • Melt the butter and the olive oil in a small nonstick skillet. Add the onions and salt and pepper to taste. Cook over medium heat until wilted; then, add the garlic and the sage. Cook, stirring often, until the onions become tender. Transfer the onion mixture to a large saucepan. Set aside.
  • Place the flour on a flat dish, and add salt and pepper to taste. Add the livers, and stir thoroughly to coat them. Shake off the excess flour.
  • Heat the oil in a nonstick skillet large enough to hold the livers in one layer. When hot and almost smoking, add the livers. Cook over high heat, turning the livers as necessary so they brown evenly. Cook until well browned, about 3 to 4 minutes or longer. Transfer the livers with a slotted spoon to the saucepan with the onions.
  • Meanwhile, cook the noodles in salted water according to the package instructions. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid.
  • Add the cream and the cooking liquid to the saucepan with the onion-liver mixture. Bring to a boil, add the drained noodles, nutmeg and the Parmesan cheese. Toss well, check for seasoning, and serve immediately.

Nutrition Facts : @context http, Calories 701, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 40 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN LIVERS WITH SPINACH NOODLES



Chicken Livers With Spinach Noodles image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

3/4 pound chicken livers
2 tablespoons olive oil
1/2 pound thinly sliced mushrooms
Salt and freshly ground pepper to taste
4 tablespoons finely chopped shallots
2 teaspoons chopped garlic
1 cup canned crushed tomatoes
4 ripe plum tomatoes, cored and cut into 1/2-inch cubes
2 tablespoons chopped fresh basil or Italian parsley
1/4 teaspoon dried hot pepper flakes (optional)
1 cup flour for dredging
3 tablespoons vegetable or corn oil
3/4 pound green spinach noodles
4 tablespoons Parmesan cheese

Steps:

  • Cut the livers in half. Pick over and discard any tough connecting membranes. Set aside.
  • Heat the olive oil in a nonstick skillet over high heat. Add the mushrooms, salt and pepper. Cook, stirring often, until the mushrooms are lightly browned. Add the shallots and garlic and cook, stirring, until wilted. Do not brown the garlic. Add the crushed tomatoes, cubed tomatoes, basil, pepper flakes, salt and pepper; bring to a boil and simmer 5 minutes. Set aside.
  • Meanwhile, put the flour in a flat dish. Add salt and pepper, and blend well. Add the livers and stir thoroughly to coat them. Remove them and shake off excess flour.
  • Heat the vegetable oil in a large nonstick skillet over high heat. Add the livers a handful at a time and cook, turning as necessary so they brown evenly and are crisp, about 3 minutes. Transfer them with a slotted spoon to the mushroom mixture.
  • Cook the noodles to the desired doneness. Drain well and reserve 1/4 cup of the cooking liquid.
  • Return the pasta to the kettle. Add the liver-mushroom mixture, the cooking liquid and the cheese. Over medium heat blend and toss gently but thoroughly. Serve immediately.

Nutrition Facts : @context http, Calories 805, UnsaturatedFat 20 grams, Carbohydrate 97 grams, Fat 29 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN LIVER AND NOODLE SOUP



chicken liver and noodle soup image

this is one of those ya need the whhole day to make it soups...and is so good in the end...

Provided by Diane Eldridge

Categories     Chicken Soups

Time 9h30m

Number Of Ingredients 14

2 24oz cartons chicken livers
1 c flour
spices[use what ever spices u like with chicken]
2 can(s) chicken stock
cooking oil
3 pinch dried celery leaves
1 small yellow onion,chopped fine
1 small red bell pepper,chopped fine
several baby carrots 1/3ed
1/2 bunch any green[kale,turnip,spinach...whatever u like]
1 12 oz bag whole whaet wide noodles
1 stock can of milk
1 scoop of fat free sour cream,,,per bowl
1 tsp chives....per bowl

Steps:

  • 1. drain liver in colender... than lay single layer on paper towels while ya fix coating and heat up oil... in lg fry pan place enough cookin oil so pan is 1/2 full
  • 2. in lg pastic bag place flour and spices u like with chicken[i use theme,poultry seasoning,garlic and onion powder,sage,fresh ground pepper]once fry pan is ready... oil sizzles when drop of water put in it...put bout 1/4 liver in pag shake well to coat and drop into hot oil........cook 3-5 min on ond side turn over cook 3-5 on other side remove from pan and place on paper towls...keep doin batches til all livers cooked once all llivers cooked drain most oil from pan...add onions,bell peppers, carrots and celery leaves....cook and stir bout 5 min...add both cans chicken broth... scrap bottom of ban well to get all pits of meat... turn temp to low and cook veggies bout 20 min add whole whaet noodles... cook 20 min more... add liver and "greens",and can of milk cook til liver hot and greens start to whilt... serve each bowl with dollop of sour cream an chives on top........
  • 3. note......i hope i explained this ok...if any questions please ask...

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