Sauteed Chicken Livers With Onions And Mushrooms Recipes

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SAUTEED CHICKEN LIVERS WITH MUSHROOMS & ONIONS

Make and share this Sauteed Chicken Livers with Mushrooms & Onions recipe from Food.com.

Provided by Bren in LR

Categories     Chicken Livers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Sauteed Chicken Livers with Mushrooms & Onions image

Steps:

  • Saute chicken livers in butter 5 minutes or until brown. Remove livers, drain on paper towels, reserving drippings in skillet.
  • Saute mushrooms and onion in drippings until onion is golden.
  • Stir in flour and salt. Add tomatoes, wine, parsley and Worcestershire sauce. Bring to a boil. Reduce heat and cook 5 minutes, stirring often.
  • Add chicken livers; simmer 5 additional minutes. Serve over cooked rice.

Nutrition Facts : Calories 398.4, Fat 14.7, SaturatedFat 7.4, Cholesterol 414.1, Sodium 464.8, Carbohydrate 36.6, Fiber 2.5, Sugar 5, Protein 24.5

1 lb chicken liver, cut into bite-size pieces
3 tablespoons butter, melted
1/2 lb fresh mushrooms, sliced
1/2 cup diced onion
1 teaspoon all-purpose flour
1/2 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup dry white wine
2 teaspoons chopped fresh parsley
1/2 teaspoon Worcestershire sauce
2 cups hot cooked rice

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS

Provided by Mark Bittman

Categories     appetizer, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9



Chicken Livers With Caramelized Onions and Mushrooms image

Steps:

  • Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
  • Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
  • Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
  • Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

2 medium onions, cut in two and thinly sliced
2 tablespoons extra virgin olive oil or butter, more as needed
Salt
freshly ground black pepper
1 sprig fresh rosemary, finely chopped
1 cup button mushrooms, cleaned, trimmed and sliced
4 uncooked chicken livers (see note)
2 tablespoons sherry vinegar or other, or more to taste
Crusty bread or toast for serving

CHICKEN LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)

"Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best tasting parts. So collect and freeze one by one the necks and gizzards for a good chicken soup and the livers for this delicious and quick dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they're always a welcome supper dish in our house The kids are a bit finicky about this dish but I prepare it when grandma, Giovanni, and I are at home. There's nothing fancy about my version-though I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attention-thorough trimming and rinsing, and fast cooking in a small amount of oil-and they'll be crispy on the outside and tender on the inside." These are wonderful when served with broad noodles that have been prepared with parsely and touch of butter or olive oil and the necessary seasonings. This is a very basic and easy recipe.;) From Public Television Show 205: The Chicken and All Its Treasures.

Provided by Manami

Categories     Beef Organ Meats

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10



Chicken Livers and Onions, Sauteed (Lidia Bastianich) image

Steps:

  • FRYING THE ONIONS:.
  • Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
  • Slice the onions in half and then crosswise into 1/4-inch thick half moons.:).
  • Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat.
  • As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves.
  • Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
  • After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the 2 tablespoons of vinegar and cook for a minute, stirring the onions in the vinegar as it steams and evaporates.
  • Drain the raisins and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions.
  • Now lower the heat and continue cooking the onions until they're as dark and caramelized as you want them be.
  • Turn off the heat and let the onions rest in the hot pan.
  • CLEANING & FRYING THE LIVERS:.
  • While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins and membranes and slice the livers into separate lobes.
  • Rinse them well then pat dry with fresh paper towels.
  • Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
  • Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming.
  • Before the butter begins to color, lay the livers in the pan, without crowding them.
  • With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan).
  • Cook about 2 minutes on the second side until they are nicely crisped all over and lift them-a couple at a time-with a spider or slotted spoon, let the oil drain off and place them in the first warm skillet, next to the onions.
  • Don't overcook the livers: they should still be slightly pink inside when you move them.
  • Taste a piece and season with more salt and pepper if you want.
  • If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates.
  • If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy.
  • Smother the livers with onions when you serve with white fluffy rice with almonds or I prefer, broad noodles with parslied butter.
  • Yum!

Nutrition Facts : Calories 416.5, Fat 30.6, SaturatedFat 11, Cholesterol 423, Sodium 602.9, Carbohydrate 15.6, Fiber 1.8, Sugar 7.9, Protein 20.6

2 tablespoons golden raisins
1 lb onion, peeled
4 tablespoons extra virgin olive oil
4 tablespoons butter
3/4 teaspoon salt (or more)
2 -3 fresh bay leaves (remove when finished cooking, never serve bay leaves)
2 tablespoons red wine vinegar
1 lb chicken liver
fresh ground black pepper, to taste
broad egg noodles, with parslied butter or fluffy white rice, with almonds

SAUTéED CHICKEN LIVERS WITH MUSHROOMS AND ONIONS ON SOFT POLENTA

This is my kind of comfort food-an accessible entrée to that old standby of liver and onions, yet fancy enough to be a company dish. Chicken livers have a deep, minerally flavor that I love, and they're economical to boot. Wild mushrooms accent the rich flavor with their own woodsy quality, while a silken puddle of polenta forms a savory pillow for the dish. Doesn't that sound better than meatloaf? This is a job for the biggest frying pan you have-the whole dish cooks in one pan.

Yield serves 4

Number Of Ingredients 9



Sautéed Chicken Livers with Mushrooms and Onions on Soft Polenta image

Steps:

  • Peel the onions and cut them in half. Slice thinly. Cut off any tough stems from the mushrooms and halve them if they are large.
  • Film the bottom of your largest sauté pan with olive oil and heat over medium-high heat. Pat the livers dry with a paper towel and season generously with salt and pepper. When the oil is hot, add them to the pan and brown well on all sides. Transfer to a plate and drain the fat from the pan.
  • Return the pan to the heat and add a couple tablespoons of olive oil. Add the mushrooms, garlic, and onions and sauté for a minute or two, until soft. Return the chicken livers to the pan and add the wine, swirling to combine. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes. At the last minute, add the parsley and toss to combine.
  • Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.

4 cipollini onions
6 ounces wild mushrooms, wiped clean (about 3 cups)
Extra-virgin olive oil, for sautéing
1 pound chicken livers, cleaned of any fat and sinew
Kosher salt and freshly ground pepper
3 cloves garlic, sliced
1/2 cup white wine
3 tablespoons chopped fresh parsley
1/2 recipe Soft Polenta (page 66)

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



Chicken Livers With Mushrooms image

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

1/2 lb chicken liver, seperated
2 tablespoons margarine
10 ounces mushroom stems and pieces, canned
1/4 cup water
1 tablespoon flour
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
1 teaspoon parsley flakes
1 teaspoon instant chicken bouillon or 1 chicken bouillon cube

SAUTéED CHICKEN LIVERS AND ONIONS

Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best-tasting parts. So, packet by packet, collect and freeze the necks and gizzards for a good chicken soup, and the livers for this quick and delicious dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they're always a welcome supper dish in our house. The kids are a bit finicky about this dish, but I prepare it when Grandma, Giovanni, and I are at home. There's nothing fancy about my version-though I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attention-thorough trimming and rinsing, and fast cooking in a small amount of oil-and they'll be crispy on the outside and tender on the inside.

Yield serves 4

Number Of Ingredients 10



Sautéed Chicken Livers and Onions image

Steps:

  • Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
  • Slice the onions in half and then crosswise into 1/4-inch-thick half moons (see photo, page 28). Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat. As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves. Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
  • After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the vinegar, and cook for a minute, stirring the onions in the vinegar as it steams and evaporates. Drain the raisins, and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions. Now lower the heat, and continue cooking the onions until they're as dark and caramelized as you want them be. Turn off the heat, and let the onions rest in the hot pan.
  • While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins, and membranes, and slice the livers into separate lobes. Rinse them well, then pat dry with fresh paper towels. Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
  • Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming. Before the butter begins to color, lay the livers in the pan, without crowding them. With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan). Cook about 2 minutes on the second side, until they are nicely crisped all over, and lift them-a couple at a time-with a spider or slotted spoon; let the oil drain off, and place them in the first, warm skillet, next to the onions. Don't overcook the livers: they should still be slightly pink inside when you move them. Taste a piece and season with more salt and pepper if you want.
  • If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates. If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy. Smother the livers with onions when you serve.
  • Some piping-hot Basic Polenta (page 215), or grilled polenta (page 216).
  • Poached Whole Zucchini with Lemon and Olive Oil (page 237).
  • Skillet-Cooked Broccoli (page 277) or Skillet Cauliflower (page 268).

2 tablespoon golden raisins
1 pound onions, peeled
4 tablespoons extra-virgin olive oil
4 tablespoons butter
3/4 teaspoon or more salt
2 or 3 fresh bay leaves
2 tablespoons red wine vinegar
1 pound chicken livers
Freshly ground black pepper, to taste
2 large skillets, preferably 12 inches in diameter

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12



Skillet Chicken With Mushrooms and Caramelized Onions image

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS

This is one of those meals I fix when I haven't got much time. It uses ingredients I usually always have at hand. My BF loves it. Serve with pasta, rice or potatoes or just some crusty bread to mop up the sauce. This is enough for two people, but can easily be doubled. Or if you want some greens, just add frozen peas or some steamed broccoli florets for the last few minutes.

Provided by -Sylvie-

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9



Easy Creamy Chicken With Mushrooms and Onions image

Steps:

  • Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
  • Add onions and continue to fry until they are starting to become transparent.
  • Add mushrooms and fry for a further 3-5 minutes.
  • Pour in the chicken stock.
  • Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
  • Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.

2 chicken breast fillets, cut into strips
6 -7 medium mushrooms, cut into chunky slices
1/2 medium onion, sliced
1/2 cup vegetable stock or 1/2 cup chicken stock
1/4 cup single cream (half and half)
1 tablespoon flour, mixed with a little water into a paste
salt, to taste
fresh ground black pepper, to taste
1/4 cup fresh parsley (optional) or 1/4 cup basil, chopped finely (optional)

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



Sauteed Chicken Livers image

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).

1 lb chicken liver, cut in half & washed & patted dry
3 tablespoons butter or 3 tablespoons margarine
1/2 lb fresh mushrooms, sliced thin
3/4 cup onion, thinly sliced
1/4 cup celery, finely chopped (optional)
1/8 cup flour
3 tablespoons flour
1 cup vegetable broth or 1 cup beef broth
1/2 teaspoon salt
fresh coarse ground black pepper, to taste
1/2 cup sherry wine, good quality
2 teaspoons fresh parsley, chopped
1/2 teaspoon Worcestershire sauce
chopped fresh parsley leaves, garnish
cooked bacon (crispy & crumbled)
basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

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