Crispy Chicken Livers On Garlic Potato Mash Recipes

ROASTED CHICKEN WITH GARLIC MASHED POTATOES

Steps:

• Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
• Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

CRISPY CHICKEN LIVERS ON GARLIC POTATO MASH

Steps:

• To make the garlic mash:- Boil the potatoes and peeled garlic until the potatoes are tender.
• Drain well and mash with the butter.
• Divide into 4 or 6 equal portion and form into cakes.
• To prepare the chicken livers:- Spread the breadcrumbs in a shallow microwave proof dish and cook on HIGH 2 - 3 minutes until slightly crisp.
• Season with oregano, salt and pepper.
• Wash the livers and divide in half.
• Pat dry.
• Dip the livers in the beaten egg the in the breadcrumbs to coat. Melt the butter in a large frying pan.
• Pan fry the livers about 2 minutes each side, until they are just cooked in the centre. Meanwhile prepare the orange sauce. Bring all the sauce ingredients to the boil in a saucepan.
• Simmer for 15 minutes.
• To Serve:- Re-heat the potato cakes in the microwave or oven.
• Place in the centre of 4 or 6 serving plates.
• Top with the crispy chicken livers and serve with the sauce.

CRISPY GARLIC SMASHED POTATOES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
• In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
• In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
• Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

GARLIC CHICKEN LIVERS

Steps:

• Mix the flour, salt and pepper in a brown bag or plastic bag; put the chicken livers, a few at a time, in the bag and shake until completely coated.
• In a heavy fry pan, heat butter and oil; cook livers 8 to 10 minutes, remove from pan and add chopped onions and garlic; when onions are transparent, return the livers to the pan.
• Add the sherry; cook over a high flame for 1 to 2 minutes; Good served over rice.

AMAZING GARLIC CHICKEN LIVERS

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.

CRISPY POTATO CHICKEN

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear.