STOLEN GARLIC CHICKEN LIVERS
This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret!
Provided by dround
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Wash, trim and dry the Chicken Livers.
- DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
- Whilst still on the cooker add the oil, lemon juice and salt to taste.
- Stir once gently to mix.
- Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
- The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
- Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.
- Bon Appetite!
GARLIC CHICKEN LIVERS
Make and share this Garlic Chicken Livers recipe from Food.com.
Provided by Barb G.
Categories Chicken Livers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 648.2, Fat 35.5, SaturatedFat 15, Cholesterol 830.7, Sodium 582.7, Carbohydrate 21.8, Fiber 1.4, Sugar 3.2, Protein 41.2
CHICKEN LIVERS PERI PERI
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
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
BALSAMIC CHICKEN LIVERS
If you are reading this, then you probably like chicken livers! This recipe, however, may convert the "others", namely husbands, boyfriends, wives or girlfriends who don't. I must admit I would never have thought of this combination, but the balsamic vinegar tempers the earthy taste of the livers. These are equally good cold, served as appetizers.
Provided by FlemishMinx
Categories Chicken Livers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the flour with the chili flakes in a resealable plastic bag.
- A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
- Repeat with remaining livers.
- Heat the oil in a large frying pan.
- Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
- Remove the livers from the frying pan.
- Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
- Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
- Add the butter, and continue to mix well.
- Return the livers to the pan, coating them with the sauce and warming them through.
- Serve, and enjoy.
Nutrition Facts : Calories 362.1, Fat 24, SaturatedFat 10, Cholesterol 421.7, Sodium 195.1, Carbohydrate 14.5, Fiber 0.7, Sugar 1.3, Protein 21.1
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