Greek Chicken Livers In Madeira Wine Recipes

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CHICKEN MADEIRA



Chicken Madeira image

Juicy chicken is smothered in a rich mushroom sauce, which gets its depth of flavor from combining beef broth and sweet Madeira wine. Easy enough for a weeknight dinner, but elegant enough to serve for a dinner party!

Provided by Kim's Cooking Now

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 10

Number Of Ingredients 16

3 pounds chicken tenders
½ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
4 tablespoons butter
4 tablespoons olive oil
2 (8 ounce) packages white mushrooms, sliced
⅓ cup chopped shallots
3 cloves garlic, minced
2 ½ cups water
2 ½ teaspoons roasted beef base (such as Better then Bouillon®)
2 ½ cups Madeira wine
½ tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh parsley

Steps:

  • Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
  • Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
  • Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
  • Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
  • Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
  • Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 16.4 g, Cholesterol 95.2 mg, Fat 14.5 g, Fiber 0.8 g, Protein 32.9 g, SaturatedFat 4.9 g, Sodium 348.2 mg, Sugar 5.5 g

GREEK CHICKEN LIVERS IN MADEIRA WINE



Greek Chicken Livers in Madeira Wine image

This is good over rice. Cooking time is not "passive" work time for this recipe because you have to stir most of the time.

Provided by echo echo

Categories     Chicken Livers

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs chicken livers, gently washed and patted dry
3 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1/2 medium onion, chopped fine
1 teaspoon minced garlic
1 tablespoon finely chopped parsley
salt
pepper
1/3 cup madeira wine

Steps:

  • In a skillet over high heat, melt the butter and gently stir-fry the livers 5 minutes; remove with slotted spoon and keep warm.
  • Add flour to the skillet, stir into butter, and cook, stirring, 1 minute.
  • Slowly add the broth, whisking constantly, until you have a thick sauce.
  • Lower the heat, add the next 5 ingredients (onion through pepper) and simmer 3-4 minutes, stirring constantly.
  • Add the Madeira, stir into the mixture and simmer 5 more minutes.
  • Stir in chicken livers and heat through.

Nutrition Facts : Calories 214.5, Fat 11.5, SaturatedFat 5.5, Cholesterol 407.7, Sodium 250.3, Carbohydrate 3.6, Fiber 0.2, Sugar 0.6, Protein 20.5

FOIES DE VOLAILLE AU MADERE (CHICKEN LIVERS IN MADEIRA WINE SAUCE)



Foies de volaille au Madere (Chicken livers in Madeira wine sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     quick, weekday, appetizer

Time 20m

Yield Four servings

Number Of Ingredients 7

1/2 pound chicken livers
4 tablespoons corn oil
Salt, if desired
Freshly ground pepper
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup Madeira wine

Steps:

  • Pick over the livers. Cut away and discard any connective tissue. Cut the livers in half.
  • Heat the oil in a skillet and add the livers, salt and pepper to taste. Cook about one minute and drain well. Pour off all fat from the skillet and wipe it out well with paper toweling. Add the livers to a very small saucepan.
  • Heat one tablespoon of the butter in the skillet and add the shallots. Cook, stirring, until wilted. Add the Madeira and cook until the wine is reduced to half. Pour this over the livers. Heat the livers in the sauce and swirl in the remaining one tablespoon of butter.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 1 gram, TransFat 0 grams

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

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