Balsamic Chicken Livers Recipes

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CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS



Crostini of Chicken Liver Pate with Balsamic Onions image

Provided by Anne Burrell

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Olive oil
2 large onions, sliced
Salt
1 cup balsamic vinegar
Olive oil
2 to 3 anchovy fillets
2 tablespoons capers
2 cloves garlic, smashed
1 pound chicken livers, cleaned and rinsed
1 cup white wine
1 baguette, cut in to 1/2-inch slices, toasted or grilled

Steps:

  • To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
  • To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
  • Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
  • Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
  • Schmear each toast with the pate and top with balsamic onions.

AMAZING GARLIC CHICKEN LIVERS



Amazing Garlic Chicken Livers image

This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.

Provided by jchasko

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 15m

Yield 4

Number Of Ingredients 5

1 pound chicken livers - rinsed, trimmed, and patted dry
1 ½ tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon salt, or to taste
6 cloves garlic, minced

Steps:

  • Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g

BALSAMIC CHICKEN LIVERS



Balsamic Chicken Livers image

If you are reading this, then you probably like chicken livers! This recipe, however, may convert the "others", namely husbands, boyfriends, wives or girlfriends who don't. I must admit I would never have thought of this combination, but the balsamic vinegar tempers the earthy taste of the livers. These are equally good cold, served as appetizers.

Provided by FlemishMinx

Categories     Chicken Livers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup flour
1 teaspoon red chili pepper flakes
2 tablespoons olive oil
1 lb chicken liver, cleaned and cut in half
2 tablespoons balsamic vinegar
2 ounces butter
salt and pepper

Steps:

  • Combine the flour with the chili flakes in a resealable plastic bag.
  • A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
  • Repeat with remaining livers.
  • Heat the oil in a large frying pan.
  • Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
  • Remove the livers from the frying pan.
  • Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
  • Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
  • Add the butter, and continue to mix well.
  • Return the livers to the pan, coating them with the sauce and warming them through.
  • Serve, and enjoy.

Nutrition Facts : Calories 362.1, Fat 24, SaturatedFat 10, Cholesterol 421.7, Sodium 195.1, Carbohydrate 14.5, Fiber 0.7, Sugar 1.3, Protein 21.1

CHICKEN LIVER PATE WITH BALSAMIC ONIONS



Chicken Liver Pate with Balsamic Onions image

I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!

Provided by Anne Burrell

Categories     appetizer

Time 1h10m

Yield Serves: 6 to 8

Number Of Ingredients 12

Extra virgin olive oil
3 onions, thinly sliced
Kosher salt
1 cup balsamic vinegar
Extra virgin olive oil
2 to 3 anchovy fillets
2 tablespoons capers
2 cloves garlic, smashed
1 pound chicken livers, rinsed
1 cup dry white wine
Kosher salt
1 baguette, cut into 1/2-inch slices, toasted or grilled

Steps:

  • For the onions:
  • Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
  • Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
  • For the pate:
  • Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
  • Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
  • Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.

CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS



Chicken Livers with Grapes and Caramelized Onions image

Categories     Condiment/Spread     Chicken     Fruit     Onion     Appetizer     Fall     Grape     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (first course) or 2 (main course) servings

Number Of Ingredients 9

2 tablespoons unsalted butter
3 tablespoons olive oil
2 large onions (1 1/2 lb total), halved lengthwise and cut crosswise into 1/4-inch slices
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon finely chopped fresh rosemary
1 lb chicken livers, separated into lobes, trimmed, and rinsed
1 1/2 cups red seedless grapes (9 oz)
1/3 cup Sherry vinegar

Steps:

  • Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
  • Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
  • Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.

CHICKEN LIVER PâTé WITH BALSAMIC ONIONS



Chicken Liver Pâté with Balsamic Onions image

Categories     Sandwich     Chicken     Onion

Yield serves: 6 to 8

Number Of Ingredients 14

for the onions
Extra virgin olive oil
3 onions, thinly sliced
Kosher salt
1 cup balsamic vinegar
for the pâté
Extra virgin olive oil
2 to 3 anchovy fillets
2 tablespoons capers
2 cloves garlic, smashed
1 pound chicken livers, rinsed
1 cup dry white wine
Kosher salt
1 baguette, cut into 1/2-inch slices, toasted or grilled

Steps:

  • FOR THE ONIONS
  • Coat a large sauté pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
  • Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
  • FOR THE PÂTÉ
  • Coat a large sauté pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
  • Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
  • Transfer the mixture to a food processor and purée until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pâté and top with the balsamic onions to serve.
  • note
  • If you have leftover balsamic onions, these are yummy on sandwiches or on their own-they add a sweet-sour tang to lots of thangs!

CREAMED CHICKEN LIVERS FOR 2



Creamed Chicken Livers for 2 image

Nice chicken liver dish. Definitely don't skip the sherry; it is what sets the dish apart from 'blah'.

Provided by jrthrmn

Categories     Chicken Livers

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

4 slices bacon
2 tablespoons all-purpose flour
8 ounces chicken livers
1 tablespoon chopped onion
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup hot cooked rice
1/4 cup sherry wine or 1/4 cup water

Steps:

  • Fry bacon till crisp; remove from skillet and drain, reserving drippings.
  • Combine flour and dash pepper; coat livers.
  • Brown livers and onion in 2 tablespoons bacon drippings.
  • Cover and cook over low heat for 8 to 10 minutes.
  • Blend soup with 1/4 cup water; stir into livers; heat through.
  • To seve, spoon over hot cooked rice; top with cooked, crumbled bacon.
  • Try with cream of onion soup too.

CHICKEN LIVERS AND ONIONS, VENETIAN STYLE



Chicken Livers and Onions, Venetian Style image

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

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

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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