CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Mark Bittman
Categories appetizer, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
- Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
- Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
- Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN LIVERS WITH MUSHROOMS
This should probably be called Chicken livers and gravy as it forms a wonderful tasting gravy. I've had this recipe for years but don't remember where I got it. I'm posting the recipe as written and added my additions at the end. Hope you like it, can be easily doubled or tripled.(though I don't double the margarine for cooking the livers)
Provided by PennyG
Categories Chicken Livers
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil water, add bouillon to dissolve, set aside.
- Melt margarine in 8 inch skillet.
- Brown livers over medium heat, stirring occasionally for 3-4 minutes.
- Stir in mushrooms (with liquid)
- Add bouillon/water, flour, salt(if using), pepper and parsley.
- Heat to boiling.
- Reduce heat and simmer uncovered
- Stir occasionally until livers are done, about 5 minutes.
- I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
- I also add about 1/4 cup of diced onions and fry with liver for added flavour.
- I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.
Nutrition Facts : Calories 284.1, Fat 17.3, SaturatedFat 3.8, Cholesterol 392.4, Sodium 1128.3, Carbohydrate 10.6, Fiber 3.6, Sugar 3.2, Protein 22.5
RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
- Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
- While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
- When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
- Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
- Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 4 grams, TransFat 0 grams
SAUTéED CHICKEN LIVERS WITH MUSHROOMS AND ONIONS ON SOFT POLENTA
This is my kind of comfort food-an accessible entrée to that old standby of liver and onions, yet fancy enough to be a company dish. Chicken livers have a deep, minerally flavor that I love, and they're economical to boot. Wild mushrooms accent the rich flavor with their own woodsy quality, while a silken puddle of polenta forms a savory pillow for the dish. Doesn't that sound better than meatloaf? This is a job for the biggest frying pan you have-the whole dish cooks in one pan.
Yield serves 4
Number Of Ingredients 9
Steps:
- Peel the onions and cut them in half. Slice thinly. Cut off any tough stems from the mushrooms and halve them if they are large.
- Film the bottom of your largest sauté pan with olive oil and heat over medium-high heat. Pat the livers dry with a paper towel and season generously with salt and pepper. When the oil is hot, add them to the pan and brown well on all sides. Transfer to a plate and drain the fat from the pan.
- Return the pan to the heat and add a couple tablespoons of olive oil. Add the mushrooms, garlic, and onions and sauté for a minute or two, until soft. Return the chicken livers to the pan and add the wine, swirling to combine. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes. At the last minute, add the parsley and toss to combine.
- Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.
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- Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil. Add the shallot and a pinch of salt and cook over moderately high heat until the shallot is softened and golden, about 2 minutes. Add the mushrooms, season with salt and pepper and cook until the mushrooms are softened and most of their liquid has evaporated, about 12 minutes. Stir in the thyme. Scrape the mushrooms into a bowl and reserve.
- In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken livers with salt and pepper and dredge them in flour, shaking off any excess. Fry the livers over moderately high heat, turning once, until browned and crisp, about 3 minutes per side.
- Return the mushrooms to the skillet and pour in the Marsala. Cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add 3/4 cup of the cream to the skillet at a time, allowing the sauce to thicken between additions. Simmer until the sauce coats the back of a spoon, about 3 minutes. Add the pappardelle and toss to coat. Transfer to a large bowl, garnish with the parsley and serve immediately.
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