Chicken Livers With Leeks And Apricots Recipes

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CHICKEN LIVERS WITH LEEKS AND APRICOTS



Chicken Livers With Leeks and Apricots image

This is a rich and great alternative to making liver it can be used as an appetizer on Belgian endive or as a meal on a bed of egg noodles or rice of choice

Provided by bggio

Categories     One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 12

1 lb chicken liver
2 leeks, cut into 1/2 inch pieces keeping greens
1/2 cup apricot
3 slices bacon, sliced (optional)
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1/2 cup red wine
3 tablespoons butter
4 tablespoons balsamic vinegar
4 tablespoons olive oil
1/4 cup water or 1/4 cup chicken stock

Steps:

  • Clean the livers and leeks.
  • Combine the flour, pepper and salt.
  • Dredge the livers in the flour mixture.
  • In a stainless steel pan heat oil and fry livers until brown on all sides and remove set aside.
  • In separate pan fry bacon and discard fat (can add to oil in other pan for more of a bacon scent prior to adding leeks) remove bacon set aside.
  • Add leeks and apricots to oil where livers were fried until leeks soften lightly 5-8 minutes.
  • Add remainder of flour mixture and fry 1 minute.
  • Add balsamic vinegar fry quickly.
  • Add wine and stir in butter.
  • Place bacon and livers back into mixture and cook for 10-15 minutes until liver cooks through.
  • Add a small amount of water or stock to mixture ensuring the gravy does not thicken too much. as it thickens keep adding water or stock ensuring it is not too thin or too thick.
  • For an appetizer, separate Belgian endive leaves and place mixture on leaf.
  • For a meal, place on a bed egg noodles or favorite rice.

Nutrition Facts : Calories 349.3, Fat 22.3, SaturatedFat 7.3, Cholesterol 331.3, Sodium 602.3, Carbohydrate 15.4, Fiber 1.3, Sugar 5, Protein 17

CHICKEN LIVERS WITH LEEKS AND APRICOTS



Chicken Livers With Leeks and Apricots image

Time 30m

Yield 5

Number Of Ingredients 12

1 lb chicken liver
2 leeks, cut into 1/2 inch pieces keeping greens
1/2 cup apricot
3 slices bacon, sliced (optional)
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1/2 cup red wine
3 tablespoons butter
4 tablespoons balsamic vinegar
4 tablespoons olive oil
1/4 cup water or 1/4 cup chicken stock

Steps:

  • Clean the livers and leeks.Combine the flour, pepper and salt.Dredge the livers in the flour mixture.In a stainless steel pan heat oil and fry livers until brown on all sides and remove set aside.In separate pan fry bacon and discard fat (can add to oil in other pan for more of a bacon scent prior to adding leeks) remove bacon set aside.Add leeks and apricots to oil where livers were fried until leeks soften lightly 5-8 minutes.Add remainder of flour mixture and fry 1 minute.Add balsamic vinegar fry quickly.Add wine and stir in butter.Place bacon and livers back into mixture and cook for 10-15 minutes until liver cooks through.Add a small amount of water or stock to mixture ensuring the gravy does not thicken too much. as it thickens keep adding water or stock ensuring it is not too thin or too thick.For an appetizer, separate Belgian endive leaves and place mixture on leaf.For a meal, place on a bed egg noodles or favorite rice.

PAN-ROASTED CHICKEN WITH LEEKS



Pan-Roasted Chicken With Leeks image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

3 slices bacon, cut into 1/2-inch pieces
8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
  • Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
  • Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

CHICKEN LIVERS PERI PERI



Chicken Livers Peri Peri image

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

1 pound chicken livers, trimmed and cut into bite-size pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons crushed red pepper flakes
2 bay leaves
1 pinch salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ cup chicken stock
1 tablespoon brandy

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 TERRINE WITH LEEKS & APRICOTS



Chicken terrine with leeks & apricots image

Whet the appetite for the main event by serving guests this special chicken terrine with leeks and apricots. It can be made up to three days ahead

Provided by Jane Hornby

Categories     Starter

Time 1h30m

Yield Serves 8-10

Number Of Ingredients 16

1kg chicken thighs on the bone, skin removed
500ml fresh chicken stock (you can buy this ready-made)
2 bay leaves , plus more to decorate
handful thyme sprigs
handful parsley
2 leeks , finely chopped (keep the trimmings)
6 black peppercorns
30g butter , plus more for the tin
1 large or 2 smaller banana shallots , finely chopped
50g smoked streaky bacon or pancetta, finely chopped
1 large garlic clove , finely chopped
2 chicken breasts , on the bone if possible, skin removed
50g soft dried apricots , chopped
3 tbsp brandy
4 sheets leaf gelatine
toast drizzled with olive oil, to serve (we used Crosta & Mollica Pane Pugliese)

Steps:

  • Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.
  • Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.
  • Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.
  • Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.
  • Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly - overnight is best. Can be made up to three days ahead.
  • To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.

Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium

QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE



Quick Pan-Fried Chicken Livers With Apple, Onion and Sage image

A quick and delicious one-pan comfort meal, resplendent with savory autumnal flavors of apples and sage. A family favorite! Start to finish is less than 30 minutes--perfect for a busy weeknight! I like to serve with mashed potatoes or clapshot (shown with carrot clapshot) and green beans. Enjoy!

Provided by BecR2400

Categories     Chicken Livers

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs chicken livers
2 tablespoons dried onion flakes (or 1 medium onion, thinly sliced)
1 apple, chopped
1/2 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
pepper, to taste
chopped fresh parsley (to garnish) (optional)

Steps:

  • In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
  • Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
  • Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!

Nutrition Facts : Calories 303.1, Fat 11.1, SaturatedFat 3.6, Cholesterol 782.5, Sodium 162.1, Carbohydrate 10.2, Fiber 1.4, Sugar 5.7, Protein 38.7

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

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