Tender Hungarian Chicken Livers Recipes

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HUNGARIAN CHICKEN LIVERS



Hungarian Chicken Livers image

I used to eat at a wonderful Hungarian restaurant that served this dish. This is my re-make. Really good on rice.

Provided by Lakme

Categories     Chicken Livers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb chicken liver
2 tablespoons olive oil
1 teaspoon butter (for flavor) (optional)
2 tablespoons dried sweet basil leaves
1 teaspoon ground black pepper

Steps:

  • Saute the livers, sweet basil, and pepper in the olive oil and butter until done to your liking.
  • Pour all over a mound of white rice on a serving platter.
  • You can add more sweet basil or pepper according to your taste.

Nutrition Facts : Calories 195.6, Fat 12.3, SaturatedFat 2.7, Cholesterol 392.4, Sodium 81.5, Carbohydrate 1, Fiber 0.6, Protein 19.4

TENDER HUNGARIAN CHICKEN LIVERS



Tender Hungarian Chicken Livers image

Sort of an Hungarian Goulash, but chicken livers-style...In addition, I've used a low-fat sour cream and a whole wheat pasta to lighten the recipe up a bit...Just add a salad for a complete meal!

Provided by CookinwithGas

Categories     Chicken Livers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil, plus
2 tablespoons olive oil
2 medium yellow onions, sliced
1/2 lb mushroom, sliced
1 lb chicken liver, halved
1 tablespoon all-purpose flour
2 teaspoons paprika
1/4 teaspoon salt (optional)
3/4 cup water
4 ounces low-fat sour cream (Cabot Light)
cooked egg noodles (Ronzoni Whole Wheat pasta)

Steps:

  • In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
  • With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
  • In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
  • Return the onions/mushrooms to the skillet of chicken livers --.
  • Stir in the flour, paprika and salt; cook 1 minute --.
  • Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
  • Once thickened, remove from heat and stir in the sour cream until well blended --.
  • Serve over your choice of pasta or rice --.
  • NOTE:prep time only covers the time to slice the onions and mushrooms.

Nutrition Facts : Calories 335.3, Fat 22.8, SaturatedFat 5.8, Cholesterol 403.6, Sodium 98.5, Carbohydrate 10.7, Fiber 1.8, Sugar 3.5, Protein 22.7

CHICKEN GIBLETS OR LIVERS



Chicken Giblets or Livers image

Giblets : The edible inner parts of poultry, including the gizzard, heart, liver and kidneys ....... This recipes was devised to use up all the giblets left over from home slaughtered chickens! You can use either giblets or just livers in this recipe. However, the cooking time for giblets is longer than that for livers. Giblets need 15 - 20 minutes, but the livers should be added only 5 - 8 minutes before serving. Have lots of fresh bread and rolls on hand to dip into the sauce!

Provided by Miss Daisy

Categories     Chicken Livers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 kg chicken giblets (or livers)
20 ml olive oil
2 ml cumin, ground
1 ml clove, ground
5 ml paprika
1 bay leaf
salt & pepper
piri-piri, whole or ground
2 onions, chopped
2 cloves garlic, crushed
100 ml white wine

Steps:

  • Fry the giblets and/or livers in the olive oil until brown.
  • Add the spices and seasonings and stir well.
  • Add the chopped onion and garlic. Fry for 5 minutes.
  • Add wine and simmer gently until cooked.
  • If you are cooking giblets only, a little water may be added if necessary.

Nutrition Facts : Calories 506.5, Fat 27.5, SaturatedFat 7.2, Cholesterol 599.9, Sodium 196.5, Carbohydrate 12.5, Fiber 1.1, Sugar 2.7, Protein 45.5

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

CHICKEN LIVERS AND ONIONS, VENETIAN STYLE



Chicken Livers and Onions, Venetian Style image

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons raisins
2 tablespoons Balsamic vinegar
1 1/3 pounds chicken livers
4 tablespoons extra-virgin olive oil
3 cups thinly sliced onions
Salt and freshly ground black pepper
1/2 teaspoon fresh sage leaves (or 1/4 teaspoon dried sage)
1 tablespoon dry white wine

Steps:

  • Mix the raisins and vinegar together and set aside.
  • Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
  • Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
  • Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
  • Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams

ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Steps:

  • Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
  • When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

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