Marsala Chicken Livers With Noodles Recipes

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MARSALA CHICKEN LIVERS WITH NOODLES



Marsala Chicken Livers with Noodles image

Like chicken Marsala only with the livers.

Provided by barbara lentz

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 11

1/2 c butter
1 medium onion chopped
4 clove garlic minced
1/2 lb mushrooms sliced
1/4 c flour
1/2 lb chicken livers
1/2 c marsala wine
1/2 c chicken broth
8 oz wide egg noodles
salt and pepper
fresh chives

Steps:

  • 1. Cook the noodles in salted boiling water then drain. Melt butter in a large skillet. Saute the onion and mushrooms until onions are softened and mushrooms are browned. Add the garlic and saute another minute.
  • 2. Mix the flour with some salt and pepper. Pick through the chicken livers removing any membranes. Dredge the livers in the flour mixture. Place the livers in the pan with the onions and mushrooms. Add any left over flour to the pan also.
  • 3. Pour the wine and chicken stock in the pan and cook until thickened. Taste and adjust for salt and pepper. Serve over noodles and garnish with chives.

CHICKEN LIVERS MARSALA



Chicken Livers Marsala image

In this classic preparation, Marsala wine mellows and sweetens the assertive flavor of the chicken livers. Serve with rice or noodles to soak up the juices.

Categories     chicken     dinner     italian     main dish     main course     marsala wine     chicken livers

Time 30m

Yield 1 serving

Number Of Ingredients 8

1 lb. chicken livers
3 tbsp. butter or margarine
3/4 tsp. salt
1 medium onion
8 oz. mushrooms
1/4 tsp. ground black pepper
1/4 c. dry marsala wine
1 tbsp. chopped fresh parsley

Steps:

  • Pat livers dry with paper towels. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add livers, sprinkle with 1/2 teaspoon salt, and cook, stirring often, until livers are browned but still pink in center, 3 to 4 minutes. Transfer livers to bowl.
  • Add remaining 2 tablespoons butter to skillet. Add onion and cook until tender, about 5 minutes. Add mushrooms, pepper, and remaining 1/4 teaspoon salt and cook until mushrooms are tender. Stir in Marsala and heat to boiling. Add livers and heat through. Sprinkle with parsley. Makes 4 main-dish servings.Nutritional information is based on one serving.

Nutrition Facts : Calories 272 calories

NOODLES WITH CHICKEN LIVERS (NOUILLES STRASBOURGEOISE)



Noodles with Chicken Livers (Nouilles Strasbourgeoise) image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/4 pound chicken livers
1/4 cup peanut, vegetable or corn oil
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound thin noodles
2 tablespoons butter
1 hard-cooked egg, put through a sieve
2 tablespoons finely chopped parsley

Steps:

  • Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
  • Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
  • Cook the noodles according to package directions or to taste. Drain well.
  • Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 16 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN LIVERS WITH SHALLOTS AND MARSALA



Chicken Livers with Shallots and Marsala image

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

1 pound fresh chicken livers, rinsed and patted dry
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
1/2 cup all-purpose flour, for dredging
1 tablespoon extra-virgin olive oil, plus more if needed
3 to 4 tablespoons unsalted butter, plus more if needed
2 shallots, minced
1/2 teaspoon dried Italian herbs
1/2 cup Marsala wine
1/2 cup homemade or low-sodium canned chicken stock

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 MARSALA



Chicken Livers Marsala image

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

3 tablespoons softened butter, or as needed
8 slices bread
¼ cup butter
1 pound fresh chicken livers, halved
2 slices prosciutto, diced
½ teaspoon dried sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup Marsala wine
1 tablespoon butter

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

RIGATONI WITH CHICKEN LIVERS



Rigatoni with Chicken Livers image

A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 10

1 pound rigatoni
Coarse salt and freshly ground pepper
1 pound chicken livers, any sinew removed, patted dry
3 tablespoons unsalted butter, divided
1 small onion, halved and thinly sliced lengthwise (about 1 cup)
1 tablespoon finely chopped fresh sage leaves
2/3 cup dry red wine
1 1/2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1/3 cup coarsely chopped fresh flat-leaf parsley leaves
Extra-virgin olive oil, for drizzling

Steps:

  • Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
  • Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
  • Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.

CHICKEN LIVERS WITH MARSALA



Chicken livers with Marsala image

I owe my love of chicken livers cooked in this style to chef Guy Grossi, who would serve this as a delicious and surprising starter on crisp crostini at Florentino. This dish is worth a splash of good-quality Marsala - but not the very sweet kind. Otherwise you can use a semi-sweet sherry such as an Oloroso.

Provided by Brigitte hafner

Categories     Lunch

Time 30m

Number Of Ingredients 7

350g chicken livers
1 small brown onion
2 tbsp olive oil
25g butter
a few sage leaves
salt and pepper
60ml Marsala or sherry

Steps:

  • Clean the chicken livers by removing any obvious veins and bits of fat. Cut out any green spots, which are the bitter-tasting bile. Slice into small pieces. Slice the onion very thinly. In a heavy-based frying pan, gently cook the onion in a little olive oil until fully softened and pale golden. Increase the heat and add the butter. Once it starts to foam add the sage, then after a moment the chicken livers. Season with salt and pepper and cook for 3-4 minutes, stirring all the while. The livers should be firm on the outside and still pink in the middle. Now add the Marsala and a small knob of butter and allow the mixture to bubble until you have a nice thick sauce. To serve Serve on fresh bread, polenta or crostini. This dish is lovely warm or cold. This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

CHICKEN MARSALA



Chicken Marsala image

A dash of Marsala wine gives this simple chicken recipe a flavour twist. Serve with sautéed potatoes.

Provided by Rick Stein

Categories     Main course

Yield Serves 4

Number Of Ingredients 11

4 chicken breasts, skin removed
40g/1½oz plain flour
50g/1¾oz butter
2 tbsp olive oil
2 shallots, finely chopped
1 garlic clove, finely chopped
160g/5¾oz chestnut mushrooms, sliced
250ml/9fl oz dry Marsala
150ml/5fl oz chicken stock
small handful chopped flatleaf parsley
salt and freshly ground black pepper

Steps:

  • Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.
  • Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess.
  • Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2-3 minutes on each side until golden-brown. Set aside.
  • Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley.

EGG NOODLES WITH CHICKEN LIVERS IN MASALA SAUCE



Egg Noodles with Chicken Livers in Masala sauce image

Liver has gotten a pretty bad rap lately! I don't want to get into a big debate about the good or bad points of liver but I will say this, my husband and I grew up on chicken livers and calf liver. We know what the liver does and the purpose of the organ in the body. However, I still believe organ meat has some benefit for the...

Provided by Joanna Gotwald

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 11

1 stick unsalted butter at room temperature
1 medium onion chopped
1 1/2 lb button mushrooms, sliced
1 lb chicken livers, washed, trimmed & cut in half
1 c masala or other deep red wine
1 1/2 tsp salt or to your taste
1 tsp ground black pepper or to your taste
1 lb egg noodles, cooked & drained
5 sprig(s) fresh parsley, chopped for garnish
1 c freshly grated parmesan cheese
** you may add extra wine and butter and a slurry of water and cornstarch in step #4 if needed.

Steps:

  • 1. Heat 4 Tablespoons of unsalted butter in large skillet. Add Onions and Mushrooms and cook over Medium heat until slightly softened but not cooked through completely.
  • 2. While the Onions and Mushrooms cook, Start cooking the Egg Noodles in large pan of well salted water until Al Dente. Drain Noodles and Melt in 4 Tablespoons of Unsalted butter tossing to coat all the noodles well with the butter. Set aside covered to keep warm while you finish the sauce.
  • 3. Add the cleaned, trimmed and drained chicken livers and sauté until livers are almost cooked through. About 3 minutes on medium high heat.
  • 4. Pour in Masala and bring to a bubble, stirring often for about 5 minutes on Medium high heat scraping the bottom of the pan to get up all the little bits and pieces. Cook at bubble to reduce wine and until the chicken livers are only slightly pink in center. **If you would like to make more sauce, remove chicken livers and mushrooms and onions and add additional wine and butter to the pan, stirring and scraping the pan, bring to a bubble and allow wine to reduce. if necessary you may add a small slurry of 1/2 cup water and 3 Tablespoons cornstarch to the mixture and bring to a bubbling boil and cook for about 5 minutes to thicken. that way you will have enough sauce to coat the noodles. Only if you want a lot of sauce.
  • 5. Season to taste with Salt and Pepper and freshly ground parmesan cheese. Spoon over cooked and buttered egg noodles and garnish with fresh parsley.

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