SAUTE OF CHICKEN LIVERS, BACON AND APPLES
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
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
QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE
A quick and delicious one-pan comfort meal, resplendent with savory autumnal flavors of apples and sage. A family favorite! Start to finish is less than 30 minutes--perfect for a busy weeknight! I like to serve with mashed potatoes or clapshot (shown with carrot clapshot) and green beans. Enjoy!
Provided by BecR2400
Categories Chicken Livers
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
- Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
- Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!
Nutrition Facts : Calories 303.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 782.5, Sodium 162.1, Carbohydrate 10.2, Fiber 1.4, Sugar 5.7, Protein 38.7
CHICKEN LIVERS SAUTEED WITH APPLES AND ONION RINGS
When I was a kid, my Tante Mitzi and Uncle Egon often took us to Luchow's, the legendary German restaurant in Manhattan. This dish is from Luchow's German Cookbook. "A very popular dish at Luchow's and a favorite of Henry Kaiser and Rosalind Russell." (When making liver dishes in particular, I think it's wise to do your best to use an organically grown source, since the liver processes poisons, some additives to feed, etc...my two cents.)
Provided by My2Siamese
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain livers. If very large, cut in half.
- Season lightly with salt and paprika and sprinkle lightly with flour.
- Cook gently in 2 tablespoons butter until browned.
- In another small pan, cook onion in a little butter. Sprinkle over cooked livers.
- In a third pan brown apple slices in remaining butter. Sprinkle with sugar to give glaze and flavor. Top liver and onions.
Nutrition Facts : Calories 464.9, Fat 26.7, SaturatedFat 14, Cholesterol 708.2, Sodium 841.5, Carbohydrate 21.5, Fiber 0.7, Sugar 13.8, Protein 33.8
SOUTHERN SAUTEED CHICKEN LIVERS
I get hungry for chicken livers once or twice a year, and I like the flavor of them sauteed in bacon grease! Saute them in whatever you prefer!
Provided by KerfuffleUponWincle
Categories Poultry
Time 36m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken livers and drain well.
- Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
- Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
- Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
- DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
- Remove livers from pan and drain on paper towels.
- The pan drippings make great milk gravy!
- Don't forget the biscuits!
HEAVENLY CHICKEN LIVERS WITH CARAMELIZED ONIONS AND BACON
Traditionally this dish is made with calves livers but these are quite hard to get in New Zealand. I love this dish because its super easy and super cheap! It goes particularly well with a side dish of mash potatoes or parsnips!
Provided by AfterMartha
Categories Chicken Livers
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Dice up onions and bacon and start them simmering in butter and garlic in a small pan. Leave this on a low heat until the onions become translucent and start becoming sweet.
- While all that is on the stove, chop up your livers and prepare a flour batter seasoned with salt and pepper. Get a thick bottom pan and let it get very hot. Flour up your meat and drop it in in batches. Keep it turning so it browns on all sides but only keep it in for around 1-2min. The inside of the meat should still be lovely and soft when you bite into it. You do NOT want to overcook livers, they have a beautiful flavor on their own.
- Serve with a side of mash potatoes and parsnips and you've got a lovely meal!
Nutrition Facts : Calories 796.3, Fat 65.1, SaturatedFat 25.1, Cholesterol 702.3, Sodium 1061.5, Carbohydrate 8.5, Fiber 1, Sugar 2.4, Protein 42.2
SAUTEED CHICKEN LIVERS
Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)
Provided by Manami
Categories Chicken Livers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
- Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
- Remove livers, and drain on paper towels, reserving drippings in skillet.
- Add other tablespoon butter, if necessary.
- Saute mushrooms, onions and celery in drippings until golden brown.
- Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
- Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
- Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
- Reduce heat to a simmer and cook for 5 minutes, stirring often.
- Add chicken livers, simmer 3-5 additional minutes.
- Serve over fluffy white rice (sprinkled with bacon) or.
- Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
- Buttered broad noodles with peas*.
- *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).
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- Trim the chicken livers of any visible fat and sinew and cut the larger pieces in half. Place in a bowl and add the milk to cover. Cover and refrigerate for a minimum of 1 hour, up to 12 hours.
- In a large skillet, fry the bacon until crisp, remove and blot the excess fat with paper towels. Discard all but one tablespoon of the bacon fat from the pan. Add 1 tablespoon of vegetable oil and heat over medium-high heat. Add the onion and sauté until golden, about 3 to 4 minutes. Add the garlic and cook for 1 minute more. Transfer the mixture to a plate and set aside.
- If needed, add a little more oil to the pan, then add the chicken livers. Season with salt and pepper and sauté until browned on the outside and rosy pink on the inside, about 4 minutes.
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