Chicken Livers Wcaramelized Onion And Madeira Recipes

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CHICKEN LIVERS W/CARAMELIZED ONION AND MADEIRA



Chicken Livers W/Caramelized Onion and Madeira image

Rich tasting caramelized onions combined with Madeira makes a spectacular sauce for chicken livers. Serve with rice or over toast so you don't miss a single drop. Update: 06/22/09 - if the sauce is running low add some chicken broth or beef broth to extend it! ;)

Provided by Manami

Categories     Chicken Livers

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons cooking oil
3 onions, sliced thin (about 4 cups)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon sugar
1 1/4 lbs chicken livers, cut in half & patted dry
1/2 cup madeira wine
2 tablespoons chopped fresh parsley
1 hard-boiled egg, chopped (optional)

Steps:

  • In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
  • Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
  • Cook, stirring frequently, until the onions are well browned, about 15 minutes.
  • Remove the onions from the pan and put on a serving platter or individual plates and keep warm.
  • In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
  • Season the chicken livers with the remaining salt & pepper.
  • Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
  • The livers should still be pink inside.
  • Remove the chicken livers from the pan and put them on top of the onions.
  • Return the pan to the heat and add Madeira.
  • Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
  • Pour the sauce over the livers and the onions.
  • Top with egg (if using) and parsley.
  • Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.

Nutrition Facts : Calories 317.6, Fat 17.1, SaturatedFat 3.6, Cholesterol 490.6, Sodium 542, Carbohydrate 9.9, Fiber 1.2, Sugar 4.3, Protein 24.9

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.

HEAVENLY CHICKEN LIVERS WITH CARAMELIZED ONIONS AND BACON



Heavenly Chicken Livers With Caramelized Onions and Bacon image

Traditionally this dish is made with calves livers but these are quite hard to get in New Zealand. I love this dish because its super easy and super cheap! It goes particularly well with a side dish of mash potatoes or parsnips!

Provided by AfterMartha

Categories     Chicken Livers

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 7

350 g chicken livers
200 g bacon
1 onion
2 tablespoons butter
1 tablespoon garlic
flour, for coating livers
salt and pepper for seasoning

Steps:

  • Dice up onions and bacon and start them simmering in butter and garlic in a small pan. Leave this on a low heat until the onions become translucent and start becoming sweet.
  • While all that is on the stove, chop up your livers and prepare a flour batter seasoned with salt and pepper. Get a thick bottom pan and let it get very hot. Flour up your meat and drop it in in batches. Keep it turning so it browns on all sides but only keep it in for around 1-2min. The inside of the meat should still be lovely and soft when you bite into it. You do NOT want to overcook livers, they have a beautiful flavor on their own.
  • Serve with a side of mash potatoes and parsnips and you've got a lovely meal!

Nutrition Facts : Calories 796.3, Fat 65.1, SaturatedFat 25.1, Cholesterol 702.3, Sodium 1061.5, Carbohydrate 8.5, Fiber 1, Sugar 2.4, Protein 42.2

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS



Chicken Livers With Caramelized Onions and Mushrooms image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

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

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

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