Panfried Chicken Liver In White Wine Recipes

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PANFRIED CHICKEN LIVER IN WHITE WINE



Panfried Chicken Liver in White Wine image

This is a tasty way to serve chicken livers, which are delicious and inexpensive. Serve with saffron butter rice.

Provided by becy959

Categories     Poultry

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

300 g chicken livers
6 slices bacon, diced
1 cup chopped mushroom
1 diced onion
2 garlic cloves, chopped finely
1 tablespoon butter
1 tablespoon olive oil
1 handful chopped sage or 1 tablespoon fresh thyme
1/4 cup white wine
1/4 cup chicken stock

Steps:

  • Soak the chicken livers for 45 minutes then drain and dry.
  • Saute the onion in the butter and olive oil til soft.
  • Add garlic.
  • Add bacon and fry til bacon is cooked.
  • Add mushrooms and fry til soft.
  • Chop the chicken livers in half.
  • Add chicken livers to pan and brown.
  • Add white wine and bring to boil.
  • Reduce to simmer and simmer for five minutes.
  • Add chicken stock.
  • Cover and cook for approximately ten to fifteen minutes until reduced and chicken livers are cooked through.
  • Add fresh herbs and stir through.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 666.5, Fat 50.9, SaturatedFat 17.2, Cholesterol 579.9, Sodium 762.2, Carbohydrate 10, Fiber 1.2, Sugar 3.7, Protein 35.9

CHICKEN LIVERS IN WHITE WINE



Chicken Livers in White Wine image

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

3 slices bacon
1/4 cup finely chopped onion
1 (8 ounce) can sliced mushrooms, drained
1/2 lb chicken liver, quartered
1/3 cup dry white wine
1/2 teaspoon salt
1 dash pepper
1 dash Tabasco sauce
4 cups hot buttered rice

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 WITH RED-WINE SAUCE



Chicken Livers With Red-Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons butter
1/3 cup finely chopped onions
1/4 cup finely diced celery
1/4 cup finely diced carrots
1 teaspoon finely minced garlic
1 cup plus 1 tablespoon flour
1 cup dry red wine
3/4 cup fresh or canned beef or chicken broth
1/4 teaspoon dried thyme
1/2 bay leaf
2 sprigs fresh parsley
Salt to taste if desired
Freshly ground pepper to taste
1 3/4 pounds fresh chicken livers
2 tablespoons ground or rubbed sage
3/4 cup corn, peanut or vegetable oil
1/2 cup finely chopped parsley

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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