Sautéed Chicken Livers With Green Onions Recipes

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.

CHICKEN LIVERS AND ONIONS, SAUTEED (LIDIA BASTIANICH)

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!

SAUTéED CHICKEN LIVERS WITH GREEN ONIONS

Steps:

• 1. Trim the connective tissue from the livers and cut them into 1-inch pieces. Heat the oil in a nonstick skillet. Add the livers and cook, turning, until firm, about 1 minute. Add the Worcestershire and pepper. Cook, stirring, until browned on the outside and barely pink inside, about 3 minutes more. Transfer to a plate. 2. Cook the green onions in the same pan, stirring frequently, until limp and crisp-tender, about 4 minutes. Put the onions on the plate with the liver. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN LIVERS WITH ONIONS & GREEN PEPPERS

Steps:

• In large deep skillet, add olive oil and preheat to medium heat.
• Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
• In medium bowl, beat egg until frothy and cold water.
• Place flour in a flat pan with the salt and pepper.
• Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
• Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
• Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
• Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
• Stir around until simmering.
• Serve with hot buttered noodles or rice.
• In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS

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.

SAUTéED CHICKEN LIVERS WITH MUSHROOMS AND ONIONS ON SOFT POLENTA

Steps:

• Peel the onions and cut them in half. Slice thinly. Cut off any tough stems from the mushrooms and halve them if they are large.
• Film the bottom of your largest sauté pan with olive oil and heat over medium-high heat. Pat the livers dry with a paper towel and season generously with salt and pepper. When the oil is hot, add them to the pan and brown well on all sides. Transfer to a plate and drain the fat from the pan.
• Return the pan to the heat and add a couple tablespoons of olive oil. Add the mushrooms, garlic, and onions and sauté for a minute or two, until soft. Return the chicken livers to the pan and add the wine, swirling to combine. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes. At the last minute, add the parsley and toss to combine.
• Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.

CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS

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.

CHICKEN LIVERS WITH ONIONS AND SAGE

Steps:

• Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.
• Pick over the chicken livers and remove any tough veins. Quarter the livers.
• Put the livers in a bowl and sprinkle with salt and pepper. Add the flour and stir to coat well.
• Remove the livers to a baking sheet, separating them.
• Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. Add half of the livers one at a time. Cook, turning the livers as they brown. One batch of livers takes about 4 to 5 minutes to cook. Drain the livers. Wipe out the skillet, and add the remaining 2 tablespoons oil. Cook the remaining livers the same way, then drain.
• Using the same skillet, heat the remaining 2 tablespoons of butter over high heat. Add the livers, cooked onions, sage, salt and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar, stir and blend well for about 2 minutes. Sprinkle with parsley, and serve immediately.