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
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
ITALIAN CHICKEN LIVERS
Unique blend of flavors & healthy low-carb. Served over mashed potatoes, pasta, rice or wrap in tortilla with Dijon Mustard & Mozzarella, but that may be another Recipe! Also can be frozen & reheated with retention of flavor.
Provided by Chef Spade
Categories Chicken Livers
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse & drain Livers in colander. Put flour (crushed pork rinds may be used for Low Carb alternative). Salt & pepper in Ziploc bag. Add the livers in batches & shake until covered. Place on baking sheet in single layers. Slice garlic (if needed, I used dried minced),mince onion & mushrooms.
- In large pan, cook the sausages (remove casings first!) brown evenly. Remove from pan, Reserve.
- Add the livers to the same pan in batches. Do not crowd or they'll stick together! Cook till crisp & remove to plate. Reserve.
- Add the garlic, stir a couple of times, add onion. Cook, stirring frequently, till the onions are translucent. Add the mushrooms & sage, ( I used dried crumpled leaf sage). Continue to stir til the mushrooms are tender (if fresh, I used canned.)Add the Marsala & stir, scraping up any browned bits. Simmer a couple of minutes, add the livers & sausage. Simmer for 3-4 minute longer & serve.
Nutrition Facts : Calories 292.5, Fat 12.8, SaturatedFat 3.5, Cholesterol 212.6, Sodium 658.6, Carbohydrate 17.1, Fiber 1, Sugar 1.4, Protein 21.5
CHICKEN LIVERS AND ONIONS, VENETIAN STYLE
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
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
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