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 IN WHITE WINE
Make and share this Chicken Livers in White Wine recipe from Food.com.
Provided by Tona C.
Categories Chicken Livers
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute bacon until crisp. Remove and drain on paper towels. Crumble and set aside. In hot bacon drippings, saute onion until tender -- about 5 minutes. Add mushrooms and chicken livers; saute until they are golden brown -- about 5 minutes. Add wine, salt, pepper and Tabasco; simmer, covered, 2-3 minutes. Serve over rice. Sprinkle crumbled bacon over top.
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 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
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SAUTEED CHICKEN LIVERS IN WHITE WINE • CIAOFLORENTINA
From ciaoflorentina.com
4.5/5 (2)Category EntreeCuisine ItalianTotal Time 35 mins
- In a large saute pan heat up the olive oil over medium flame. Add the leeks with a pinch of sea salt and sautee until they start to get some color. About 10 minutes.
- Add the chicken livers to the pan with the leeks and sprinkle with the paprika, red pepper flakes and a pinch of sea salt. Toss to coat well.
- Pour in the white wine and allow it to reduce by half, about 5 minutes. Add the chicken stock, toss to coat, turn the flame to low and cover with a lid. Simmer for about 10 minutes, until the chicken livers are cooked through and the sauce has reached your desired consistency.
- Adjust seasonings to your taste with the sea salt and serve over noodles sprinkled with the parsley and extra red pepper flakes.
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