Chicken Livers With Onions And Sage Recipes

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CHICKEN LIVER WITH ONIONS

Simple, fast, must try! Everyone likes this delicious taste!

Provided by hunyi81

Time 30m

Yield Serves 4

Number Of Ingredients 9



Chicken liver with onions image

Steps:

  • Wash the chicken livers, get rid of the fat if it has and cut them to half. Pat dry with kitchen paper. Cut half the onions and slice them. Slice finely the bacons.
  • Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden. Then you can add the sliced onions and stir fry for another few mins until gets tender.
  • You can turn down the heat now and add the chopped tomato (for the juice), and the livers. Cover the pan with a lid and cook for about 5 mins. Careful the livers can splash if they are wet!
  • Check and stir the livers. You can add the crushed black pepper, the wine and the majorams. Cook for another 4-5 minutes. Wait with the salt! It goes only at the end!
  • (You can strenght the flavour of the majorams if you crumble them)
  • You will see a kind of stew in you pan. Now you can turn up the heat again and stir the stuff and let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If there's no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard.
  • If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. Salt must be the last one for the liver!
  • To serve, you can make boiled rice or serve with fresh white bread. If you have fresh parsley at home, you can chop a littre for dressing. I can assure your family will like it! You can try it with a little pickles too.
  • Good apetite!

500g chicken liver
4 tbsp sunflower oil
100g butter
2 medium onions
3 tbsp majoram
2 tsp crushed black pepper
1 tomato
1/3 glass of white wine
2 pinch of salt

CHICKEN LIVERS WITH ONIONS AND SAGE

Provided by Pierre Franey

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10



Chicken Livers With Onions and Sage image

Steps:

  • Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.
  • Pick over the chicken livers and remove any tough veins. Quarter the livers.
  • Put the livers in a bowl and sprinkle with salt and pepper. Add the flour and stir to coat well.
  • Remove the livers to a baking sheet, separating them.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. Add half of the livers one at a time. Cook, turning the livers as they brown. One batch of livers takes about 4 to 5 minutes to cook. Drain the livers. Wipe out the skillet, and add the remaining 2 tablespoons oil. Cook the remaining livers the same way, then drain.
  • Using the same skillet, heat the remaining 2 tablespoons of butter over high heat. Add the livers, cooked onions, sage, salt and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar, stir and blend well for about 2 minutes. Sprinkle with parsley, and serve immediately.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 29 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 471 milligrams, Sugar 1 gram, TransFat 1 gram

3 tablespoons butter
1 cup finely sliced onions
2 whole cloves
Salt and freshly ground pepper to taste
1 pound chicken livers
3/4 cup flour
4 tablespoons vegetable oil
2 teaspoons ground sage or, if possible, 2 tablespoons finely chopped fresh sage
2 tablespoons red-wine vinegar
3 tablespoons finely chopped parsley

QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE

A quick and delicious one-pan comfort meal, resplendent with savory autumnal flavors of apples and sage. A family favorite! Start to finish is less than 30 minutes--perfect for a busy weeknight! I like to serve with mashed potatoes or clapshot (shown with carrot clapshot) and green beans. Enjoy!

Provided by BecR2400

Categories     Chicken Livers

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7



Quick Pan-Fried Chicken Livers With Apple, Onion and Sage image

Steps:

  • In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
  • Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
  • Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!

Nutrition Facts : Calories 303.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 782.5, Sodium 162.1, Carbohydrate 10.2, Fiber 1.4, Sugar 5.7, Protein 38.7

2 lbs chicken livers
2 tablespoons dried onion flakes (or 1 medium onion, thinly sliced)
1 apple, chopped
1/2 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
pepper, to taste
chopped fresh parsley (to garnish) (optional)

CHICKEN LIVER AND ONIONS

Make and share this Chicken Liver and Onions recipe from Food.com.

Provided by David Achterberg

Categories     Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5



Chicken Liver and Onions image

Steps:

  • Clean liver.
  • Sauté onions in 2 tablespoons oil.
  • Add bullion cubes and pepper, garlic and liver.
  • Cook low covered for 20 minutes.
  • For gravy, use starch and water with pan drippings.
  • Add angora bitters to gravy.

1 lb chicken liver
1 large onion
2 bouillon cubes
pepper
garlic

PEPPERED CHICKEN LIVER, SAGE, AND FRIED ONION BRUSCHETTA

Categories     Onion     Poultry     Broil     Sauté     Meat     Summer     Grill/Barbecue     Sage     Gourmet

Yield Makes 16 bruschetta.

Number Of Ingredients 12



Peppered Chicken Liver, Sage, and Fried Onion Bruschetta image

Steps:

  • In a large skillet heat oil over moderately high heat until hot but not smoking and in it sauté onion, stirring, until golden. Transfer onion with a slotted spoon to paper towels to drain.
  • Pat chicken livers dry. Add garlic to skillet and cook over moderate heat, stirring, until pale golden. Add chicken livers and sauté over moderately high heat until golden and just springy to the touch, about 1 1/2 to 2 minutes on each side. Stir in minced or crumbled sage, pepper, salt, and allspice and in a food processor coarsely purée. Mound about 2 teaspoons chicken liver mixture on oiled side of each toast and garnish with onions and sage leaves.
  • To make toasts:
  • Prepare grill or preheat broiler.
  • With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

2 tablespoons vegetable oil
1 small onion, halved lengthwise and sliced thin
1/2 pound chicken livers, trimmed and halved
2 large garlic cloves, sliced
2 large fresh sage leaves, minced, or 1/4 teaspoon dried, crumbled, plus 16 small fresh leaves for garnish
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon coarse salt
a pinch of ground allspice, or to taste
For 16 toasts:
a 24-inch-long loaf of crusty Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil

LIVER WITH ONIONS & SAGE

Make and share this Liver with Onions & Sage recipe from Food.com.

Provided by _Pixie_

Categories     Beef Organ Meats

Time 12m

Yield 3 serving(s)

Number Of Ingredients 8



Liver with Onions & Sage image

Steps:

  • Cut liver into serving pieces.
  • Mix onions, oil, pepper and sage in 1-qt casserole.
  • Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes.
  • Brush liver with soy sauce.
  • Arrange with thickest pieces to outsied in 9- inch pie plate.
  • Spoon onions evenly over liver.
  • Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn.
  • Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook).
  • Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving.

Nutrition Facts : Calories 113.7, Fat 9.2, SaturatedFat 1.2, Sodium 226.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.3, Protein 1.3

1/2 lb calf liver, sliced from 1/4 to 1/2-inch thick or 1/2 lb beef liver (Liver should be sliced from 1/4 to 1/2-inch thick.)
2 medium onions, sliced
2 tablespoons vegetable oil
1/4 teaspoon pepper
1/4 teaspoon sage, Ground
2 teaspoons soy sauce (importedif avail)
1 tablespoon lemon juice
parsley, Chopped

ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS

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



Italian Inn Fried Chicken Livers and Onions image

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

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

CHICKEN LIVERS AND ONIONS, VENETIAN STYLE

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8



Chicken Livers and Onions, Venetian Style image

Steps:

  • Mix the raisins and vinegar together and set aside.
  • Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
  • Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
  • Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
  • Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams

2 tablespoons raisins
2 tablespoons Balsamic vinegar
1 1/3 pounds chicken livers
4 tablespoons extra-virgin olive oil
3 cups thinly sliced onions
Salt and freshly ground black pepper
1/2 teaspoon fresh sage leaves (or 1/4 teaspoon dried sage)
1 tablespoon dry white wine

PAN-FRIED CHICKEN LIVERS

Make and share this Pan-Fried Chicken Livers recipe from Food.com.

Provided by KathyP53

Categories     Chicken Livers

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7



Pan-Fried Chicken Livers image

Steps:

  • Pour oil in large, deep cast iron skillet or 4 quart saucepan to reach depth of 2". Heat oil over medium-high heat until deep fry thermometer registers 340 degrees.
  • Soak livers in buttermilk for 5 minutes.
  • Combine flour, salt, pepper, and poultry seasoning in a small baking dish.
  • Drain livers; drredge each liver in flour mixture, shaking off excess flour; transfer to a plate.
  • Fry livers in batches until golden brown, 3-4 minutes. Transfer livers to a paper towel-lined plate. Serve with hot sauce like Frank's or Crystal, blue cheese dressing and/or ranch dressing.

Nutrition Facts : Calories 769.5, Fat 13.4, SaturatedFat 4.5, Cholesterol 787.4, Sodium 5366, Carbohydrate 102.3, Fiber 4, Sugar 6.2, Protein 55.1

canola oil
1 lb chicken liver, trimmed
1 cup buttermilk
2 cups self-rising flour
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 teaspoon poultry seasoning

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