Chicken Livers With Caramelized Onions And Mushrooms 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 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

CHICKEN LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)



Chicken Livers and Onions, Sauteed (Lidia Bastianich) image

"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

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

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

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Top Asked Questions

How to cook chicken livers and mushrooms for Soup?
Pat dry on paper towels. Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally. Add the chicken livers and cook for 5 to 6 minutes. Season with salt and pepper. Add the wine and cook, stirring to incorporate any pan drippings, for an additional minute or two. Adjust the seasonings.
How do you cook chicken liver and onions in butter?
Chicken liver and onions sautéed in butter. A simple dish from my Polish grandma's recipe book. Melt one third of the butter in a skillet over medium heat. Chop the onion and add it to the pan. Sautée the onion until soft, about 3 minutes. Lower the heat to medium-low, add the water and cover the pan.
How to cook chicken liver for stir fry?
Heat the oil in a large skillet over medium heat. Add the green and red peppers, onion, and garlic. Cook and stir for 5 minutes until peppers and onions begin to soften. Add the liver to the pan, along with the sumac, allspice, and soy sauce. Cook and stir until the liver is cooked through, about 10 minutes.
How long to cook chicken livers in the oven?
Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally. Add the chicken livers and cook for 5 to 6 minutes. Season with salt and pepper.

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