Tuscan Chicken Livers Recipes

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STOLEN GARLIC CHICKEN LIVERS



Stolen Garlic Chicken Livers image

This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret!

Provided by dround

Categories     One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 lb chicken liver
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
3 garlic cloves, chopped fine

Steps:

  • Wash, trim and dry the Chicken Livers.
  • DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
  • Whilst still on the cooker add the oil, lemon juice and salt to taste.
  • Stir once gently to mix.
  • Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
  • The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
  • Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.
  • Bon Appetite!

TUSCAN CHICKEN-LIVER CROSTINI



Tuscan Chicken-Liver Crostini image

Provided by Nancy Harmon Jenkins

Categories     lunch, weekday, appetizer

Time 45m

Number Of Ingredients 9

3/4 pound chicken livers
1 medium yellow onion
1 clove garlic
2 tablespoons good-quality olive oil
1/4 cup dry white wine
1/4 cup chicken stock
1 tablespoon capers
Salt and freshly ground black pepper to taste
8 to 10 thin slices of crusty Italian or French bread

Steps:

  • Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
  • Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
  • Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
  • Serve with the sliced bread, either plain or toasted.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams

TUSCAN CHICKEN LIVERS



Tuscan Chicken Livers image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

1 pound chicken livers
Fine sea salt
Freshly ground pepper
2 tablespoons all-purpose flour
6 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup chopped red onion
6 anchovy fillets, chopped
2 tablespoons chopped fresh sage
2 tablespoons salted capers, rinsed, drained, and placed in vinegar to cover
1 tablespoon chopped garlic, plus 1 whole clove
2 pinches crushed red-pepper flakes
3/4 cup Vin Santo or dry Marsala
1 medium tomato, very finely chopped
3 tablespoons chopped fresh flat-leaf parsley
4 slices Tuscan bread, toasted

Steps:

  • Wash chicken livers under cold running water. Dry well, and season with salt and pepper. Dust chicken livers with flour; set aside.
  • In a large nonstick saute pan, combine olive oil, onion, sage, chopped garlic, red-pepper flakes, capers, and anchovies. Cook over medium heat, stirring frequently, for 3 minutes. Add chicken livers, one piece at a time. Cook, covered, until evenly browned, about 3 minutes on each side. Add Vin Santo, scraping the brown bits from the bottom of the saute pan. Cook until the wine has reduced by half, 2 to 3 minutes. Stir in tomato, and cook, stirring occasionally, about 6 minutes. (The dish should be slightly soupy. If it starts to become dry, add a little water.) Remove the saute pan from the heat, and stir in parsley.
  • Rub the toasts with the whole garlic clove. Drizzle with olive oil, and season with black pepper. Spoon the livers over the toasts, and serve immediately.

TUSCAN CHICKEN LIVER SAUCE



Tuscan Chicken Liver Sauce image

Provided by Florence Fabricant

Categories     dips and spreads, appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

8 tablespoons extra virgin olive oil, approximately
3 ounces pancetta, minced
1/3 cup slivered shallots
6 to 8 fresh sage leaves, torn
6 ounces chicken livers, picked over and finely chopped
2 tablespoons capers, preferably salt-packed, rinsed, pressed dry on paper towels and coarsely chopped
2 to 3 salt-packed anchovy fillets, rinsed and chopped (optional)
1/2 cup red wine, approximately
Freshly cracked black pepper
Salt to taste
1 bay leaf, lightly bruised
Grilled or toasted baguette (not sourdough), soft or grilled polenta, boiled pappardelle or mashed potatoes

Steps:

  • Heat one tablespoon oil in a large skillet. Add pancetta, and cook, stirring, until it just begins to brown. Reduce heat to low, add another tablespoon of oil, and stir in shallots and sage. Cook for about a minute, until shallots have softened.
  • Add livers, capers and optional anchovies. Stir, adding 3 to 5 more tablespoons oil. Continue to cook, stirring occasionally, until livers are putty-colored but have not become stiff. Stir in most of the wine.
  • Bring to a simmer, and season generously with pepper. Add salt if needed. Simmer 5 to 10 minutes, until some of the liquid has cooked down and mixture is thick enough to hold its shape on a spoon but is not dry. Remove from heat, add bay leaf, and set aside for 15 to 20 minutes.
  • Briefly reheat mixture, adjusting oil, wine and seasonings to taste. Remove bay leaf, and serve spooned over toast or on polenta, pappardelle or mashed potatoes.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 29 grams, Carbohydrate 5 grams, Fat 38 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 323 milligrams, Sugar 1 gram, TransFat 0 grams

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

ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS



Italian Inn Fried Chicken Livers and Onions image

This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook

Provided by TxGriffLover

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb chicken liver
1 cup flour
salt & freshly ground black pepper
1 large yellow onion
1/4 cup olive oil
2 tablespoons Worcestershire sauce

Steps:

  • Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
  • This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.

Nutrition Facts : Calories 389.7, Fat 19.3, SaturatedFat 3.7, Cholesterol 391.2, Sodium 166.2, Carbohydrate 29.8, Fiber 1.5, Sugar 2.5, Protein 22.8

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