CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Mark Bittman
Categories appetizer, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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
CHICKEN LIVERS WITH ONIONS & GREEN PEPPERS
This is an easy recipe.Prepare the onions, peppers,livers. Refrigerate.Quick and easy to saute. I have also made this with sautéed green tomatoes and it was wonderful.
Provided by Montana Heart Song
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large deep skillet, add olive oil and preheat to medium heat.
- Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
- In medium bowl, beat egg until frothy and cold water.
- Place flour in a flat pan with the salt and pepper.
- Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
- Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
- Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
- Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
- Stir around until simmering.
- Serve with hot buttered noodles or rice.
- In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.
Nutrition Facts : Calories 180.1, Fat 8.7, SaturatedFat 1.8, Cholesterol 222.7, Sodium 454.5, Carbohydrate 13.5, Fiber 1.6, Sugar 2.9, Protein 12.1
STIR-FRIED CHICKEN LIVERS AND GIZZARDS WITH MUSHROOMS
Number Of Ingredients 11
Steps:
- 1. Cut chicken livers in quarters. Remove fat and outer membrane of gizzards. Then score with a number of parallel slashes (to speed up cooking), and also cut in quarters. 2. Combine cornstarch, soy sauce and sherry. Add to livers and gizzards and toss gently. Let stand 15 minutes, turning occasionally. 3. Sliver fresh mushrooms, bamboo shoots and onion. 4. Heat oil. Add salt, then onion stir-fry a few times. Add mushrooms and bamboo shoots and stir-fry until nearly cooked through (2 to 3 minutes). Remove vegetables from pan. 5. Heat remaining oil. Add livers and gizzards and stir-fry until just about done (2 to 3 minutes). Return vegetables, stir-frying only to reheat. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SOUTHERN FRIED CHICKEN LIVERS
Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.
Provided by Cindy Capps Lepp
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
- Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g
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