CHICKEN LIVERS WITH MUSTARD SEED
This recipe was sent to me by my daughter Peggy, She said that this is very good. The recipe comes from Gourmet Magazine 10/80.
Provided by Barb G.
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Pat dry the chicken livers, trim and separate into lobes.
- Dredge in flour seasoned with salt and pepper, shake off excess flour.
- In a large skillet heat the butter and oil, over moderately high heat, until fat is hot.
- Add chicken livers, sauté for 2 to 3 minutes or until they are browned on the outside but still pink within.
- Transfer the livers with slotted spoon to a bowl.
- Add to skillet the minced shallots and mustard seed and sauté the mixture for 1 minute or until mustard seed begins to pop.
- Add the white wine and reduce it, stirring, to about 1/3 cup.
- Stir in the chicken broth.
- Reduce the liquid, stirring, until it is thickened.
- Add the livers and the minced parsley leaves.
- Toss the livers to coat with the sauce, and heat mixture over low heat, shaking the skillet, until the livers are just heated through.
- Transfer to heated serving dish.
- Serve with rice.
DEVILED CHICKEN LIVERS
This is definitely comfort food for Buggy and me. The marinade makes it a little different from common sauted chicken livers. Prep time includes marinating time
Provided by mandabears
Categories Beef Organ Meats
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine all marinade ingredients: stir until smooth.
- Cut chicken livers in half, removing membrane.
- Add livers to marinade and toss to coat well.
- Cover and refrigerate for at least one hour.
- In a large skillet melt butter or margarine.
- Remove livers from marinade, drain well.
- Reserve marinade.
- Saute for 4-5 minutes on each side.
- Add water to marinade and stir until smooth.
- Add to chicken livers and cook for 3-5 minutes.
- Serve with rice.
Nutrition Facts : Calories 205, Fat 11.5, SaturatedFat 2.8, Cholesterol 392.4, Sodium 342.8, Carbohydrate 5, Fiber 0.2, Sugar 3.8, Protein 19.8
MUSTARD CHICKEN
Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.
Provided by Juliet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g
CHICKEN LIVERS ON TOAST
Provided by Amanda Hesser
Categories appetizer
Time 30m
Yield 4 first-course servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a medium sautépan. Add onions and cook over medium-low heat until soft and caramelized, 20 to 30 minutes. Stir occasionally and season with salt.
- Place another sauté pan over medium heat. Add bacon and sauté until browned on edges. Using a slotted spoon, remove to a plate. Pour off fat and place pan back on stove. Season chicken livers with salt and a generous amount of pepper. Add remaining tablespoon olive oil to pan and increase heat to medium high. Place chicken livers in pan and sauté on all sides, until just cooked through, 5 to 7 minutes. Remove livers.
- Add thyme, nutmeg, vinegar, mustard and broth to pan and cook on high for 2 minutes. Taste and adjust seasoning. Return bacon and chicken livers to pan and roll in juices to warm through. Lay toasts on four plates. Spread each with a little onion, then spoon livers and juices over top. Serve.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 5 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
AMAZING GARLIC CHICKEN LIVERS
This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.
Provided by jchasko
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g
BRANDY CREAM CHICKEN LIVERS
I wanted a supper dish for chicken livers which was simple, comforting and would fill my DH up after a hard day's work. After first serving it up, he's declared it his favourite treatment of chicken livers and demands it very week! The amount in this recipe will serve two for a lunch or one for a supper.
Provided by JustEmma
Categories One Dish Meal
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Wash and trim the chicken livers. Pat dry on paper towels.
- In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
- Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
- Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
- Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
- Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
- Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
- Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
- Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
- Garnish with a little chopped flat-leaf parsley and serve.
Nutrition Facts : Calories 1280.9, Fat 105.6, SaturatedFat 61.2, Cholesterol 1270.7, Sodium 583.4, Carbohydrate 18.9, Fiber 2.6, Sugar 2.6, Protein 57.4
RITZY CHICKEN LIVERS
Chicken livers coated with butter and Ritz™ crackers ...simple and snazzy!
Provided by Lisa Collins
Categories Appetizers and Snacks Meat and Poultry Chicken
Yield 5
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
- Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 10.5 g, Cholesterol 289.4 mg, Fat 17.7 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 8 g, Sodium 274 mg, Sugar 1.1 g
CURRIED CHICKEN GIZZARDS AND LIVERS
Flavorful and delicious tasting gizzards are a great comfort food. Serve hot with rice or naan.
Provided by Vasaicook
Categories Chicken Curry
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Beat yogurt, tomato paste, cumin, coriander, and paprika together in a bowl; set aside.
- Heat oil in a skillet over medium heat. Add onion and cook until golden brown, about 7 minutes. Add ginger-garlic paste and fry for 1 minute. Add gizzards, livers, and salt; fry for 2 to 3 minutes. Mix in yogurt mixture and cook, stirring occasionally, until well done, about 40 minutes.
- Add scallions and garam masala; cook for 1 minute. Turn off the heat and stir in cilantro and lemon juice.
Nutrition Facts : Calories 178 calories, Carbohydrate 4.9 g, Cholesterol 332.9 mg, Fat 7.8 g, Fiber 1.1 g, Protein 21.2 g, SaturatedFat 1.9 g, Sodium 350.9 mg, Sugar 2.5 g
CHICKEN LIVERS WITH RICE
This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!
Provided by MizzNezz
Categories Beef Organ Meats
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix water with next 5 ingredients.
- Bring to a boil, add rice.
- Cover and simmer for 17 minutes, until water is absorbed.
- Mix flour, salt, pepper, and paprika in a bag.
- Add chicken livers and shake to coat.
- Heat oil in skillet on med hi.
- Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
- Add more oil if needed.
- Remove from skillet, keep warm.
- Stir fry onion in same skillet, with water for 2 minutes.
- Return chicken livers and mix well.
- Put rice on plate, top with chicken livers.
Nutrition Facts : Calories 457.9, Fat 19, SaturatedFat 5, Cholesterol 400.1, Sodium 541.3, Carbohydrate 46.1, Fiber 1.2, Sugar 0.5, Protein 23.5
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