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 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
WARM SALAD OF CHICKEN LIVERS WITH GRAPES
Make and share this Warm Salad of Chicken Livers with Grapes recipe from Food.com.
Provided by ashleyd
Categories Beef Organ Meats
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the sultanas in the brandy for an hour or two.
- Fully trim the chicken livers ensuring that none of the grungy bits or gristle remain.
- Cut the grapes in half.
- Quickly fry the livers in the butter (about 3- 4 minutes) they should still be pink in the centre.
- Remove the livers from the pan and keep them warm.
- Turn up the heat to maximum and put the sultanas and brandy in the pan (if it bursts into flame it's OK).
- Add the stock and the Madeira and reduce until the sauce is quite"sticky" and rich.
- Adjust the seasoning if necessary.
- Briefly add the livers and grapes to the pan to warm through and serve with a small dressed salad.
- Comment: This dish is at its most impressive if served with the right wine, the richness of the sauce and the sweetness of the wine balance each other and takes the"cloying" taste off both.
- The stock should be fairly strong to start with but if you wish, it can be in a fully reduced state in which case only use a couple of tablespoonfuls and the final reduction with the Madeira will be that much quicker.
- The livers can be served either by themselves or on one of the following: toast, a piece of bread fried both sides in butter, bread brushed in oil and baked on a baking sheet at 220°C for 10 minutes (in all the above cases trim the bread to a reasonable shape e. g. a circle), croustades, a vol-au-vent case.
- You can use raisins instead of sultanas.
- Recommended wine: A well-chilled Monbazillac or a Sauternes.
- This unlikely combination works superbly well (see above).
Nutrition Facts : Calories 274.9, Fat 11.5, SaturatedFat 5.5, Cholesterol 407.7, Sodium 219.4, Carbohydrate 15.6, Fiber 0.8, Sugar 11.9, Protein 20.6
RIGATONI WITH CHICKEN LIVERS
A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
- Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
- Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.
CHICKEN LIVERS PERI PERI
This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!
Provided by FAIRDINKUM
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 17
Steps:
- Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
- Remove livers to a bowl, and reserve marinade.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g
CHICKEN LIVERS IN RED-WINE RHUBARB SAUCE
Steps:
- Place the bacon in a large skillet over medium heat. Cook until fat is rendered and discard the bacon. Season the flour with 1/2 teaspoon salt and the pepper. Dust the chicken livers with the flour. Increase the heat slightly and add to the skillet. Saute until browned on the outside but still pink in the center, about 3 minutes. Remove from the skillet with a slotted spoon and keep warm.
- Add 1 cup of the rhubarb compote and the wine to the skillet and deglaze the pan. Season with salt and pepper to taste. Divide the chicken livers among 4 plates and spoon the sauce over them. Divide the remaining compote among the plates and serve immediately.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 451 milligrams, Sugar 1 gram, TransFat 0 grams
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