PANFRIED CHICKEN LIVER IN WHITE WINE
This is a tasty way to serve chicken livers, which are delicious and inexpensive. Serve with saffron butter rice.
Provided by becy959
Categories Poultry
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Soak the chicken livers for 45 minutes then drain and dry.
- Saute the onion in the butter and olive oil til soft.
- Add garlic.
- Add bacon and fry til bacon is cooked.
- Add mushrooms and fry til soft.
- Chop the chicken livers in half.
- Add chicken livers to pan and brown.
- Add white wine and bring to boil.
- Reduce to simmer and simmer for five minutes.
- Add chicken stock.
- Cover and cook for approximately ten to fifteen minutes until reduced and chicken livers are cooked through.
- Add fresh herbs and stir through.
- Add salt and pepper to taste.
Nutrition Facts : Calories 666.5, Fat 50.9, SaturatedFat 17.2, Cholesterol 579.9, Sodium 762.2, Carbohydrate 10, Fiber 1.2, Sugar 3.7, Protein 35.9
CHICKEN LIVERS IN WINE
Make and share this Chicken Livers in Wine recipe from Food.com.
Provided by Barry44
Categories Beef Organ Meats
Time 55m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Heat 2 tbsp of oil in non-stick skillet and saute onions and mushrooms until tender.
- Put aside.
- In a small bowl, combine flour, salt, pepper, paprika and garlic powder.
- Coat the livers in the dry mixture.
- Heat 3 tbsp of oil in non-stick skillet and fry livers until almost done.
- Reduce heat, adding onions, mushrooms and wine.
- Cover and simmer over low heat for 30 minutes.
CHICKEN LIVERS IN WHITE WINE
Make and share this Chicken Livers in White Wine recipe from Food.com.
Provided by Tona C.
Categories Chicken Livers
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute bacon until crisp. Remove and drain on paper towels. Crumble and set aside. In hot bacon drippings, saute onion until tender -- about 5 minutes. Add mushrooms and chicken livers; saute until they are golden brown -- about 5 minutes. Add wine, salt, pepper and Tabasco; simmer, covered, 2-3 minutes. Serve over rice. Sprinkle crumbled bacon over top.
GREEK CHICKEN LIVERS IN MADEIRA WINE
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
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
CHICKEN LIVERS WITH RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat half the butter in a heavy saucepan and add the onions. Cook, stirring, until they start taking on a little color. Add celery, carrots and half the garlic. Cook briefly, stirring, and sprinkle with 1 tablespoon flour. Stir to blend.
- Add wine, broth, thyme, bay leaf, parsley sprigs, salt and pepper and bring to the boil. Let simmer 20 minutes. Line a sieve and pour in the sauce. Strain, pushing through as much liquid as possible. Discard the solids. There should be about 1/4 cup.
- Meanwhile, pick over the livers, cutting away and discarding the connecting membranes. Cut the livers in half and then into quarters. Drain thoroughly in a sieve.
- Blend the remaining 1 cup of flour, salt, pepper and half the sage. Dredge the liver pieces in the mixture and shake off excess. Line a large mixing bowl with a large sieve and have it ready for draining the livers.
- Heat about one-third of the oil in a heavy skillet. When it is hot add one-third of the livers. Cook, turning the pieces so that they brown evenly. Cook 2 to 3 minutes until brown and crisp on the outside. Drain.
- Add another third of the oil. When it is hot add another third of the livers. Repeat, draining the livers as necessary and cooking until they are all brown and crisp on the outside.
- Heat the remaining tablespoon of butter in a casserole and add the remaining tablespoon of sage and remaining half teaspoon garlic. Cook briefly and add the sauce. Bring to a boil and let simmer about 1 minute. Add the livers and cook to heat thoroughly. Stir in chopped parsley and serve.
Nutrition Facts : @context http, Calories 873, UnsaturatedFat 45 grams, Carbohydrate 36 grams, Fat 59 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 985 milligrams, Sugar 2 grams, TransFat 1 gram
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