CHICKEN LIVERS WITH SHALLOTS AND MARSALA
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
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 MARSALA WITH MUSHROOMS
Steps:
- Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
- Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
- Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.
CHICKEN LIVERS MARSALA
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 Canapes and Crostini
Time 25m
Yield 8
Number Of Ingredients 10
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
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 MARSALA
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 Canapes and Crostini
Time 25m
Yield 8
Number Of Ingredients 10
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
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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CHICKEN LIVERS MARSALA - CHICKEN RECIPES - GOOD …
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Cuisine American, French, ItalianTotal Time 30 minsServings 1Calories 272 per serving
- 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
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- Heat 1/2 tablespoon of the oil in a large nonreactive skillet. Add half of the chicken livers in a single layer, season with salt and pepper and cook over high heat, turning once, until well browned and medium-rare to medium, about 2 minutes per side. Add 1 tablespoon of the Marsala and cook until reduced to a thin glaze. Transfer the livers to a plate. Repeat the process with the remaining 1/2 tablespoon oil, remaining livers and 1 more tablespoon of the Marsala. Reduce the heat to moderately high if the livers start to burn.
- Melt the butter in the skillet. Add the shallots and cook over moderate heat, stirring, until softened, about 4 minutes. Increase the heat to moderately high, add the remaining 1/4 cup Marsala and boil, scraping the skillet to loosen any browned bits, until reduced by half, about 1 minute. Add the tomato paste and boil until slightly thickened, about 2 minutes.
- Return the chicken livers to the skillet and season with the tarragon, lemon juice, salt and pepper. Simmer to heat through, then transfer to a platter. Scatter the jicama sticks on top and serve.
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