Chicken Livers Marsala Recipes

CHICKEN LIVERS MARSALA

Steps:

• Pat livers dry with paper towels. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add livers, sprinkle with 1/2 teaspoon salt, and cook, stirring often, until livers are browned but still pink in center, 3 to 4 minutes. Transfer livers to bowl.
• Add remaining 2 tablespoons butter to skillet. Add onion and cook until tender, about 5 minutes. Add mushrooms, pepper, and remaining 1/4 teaspoon salt and cook until mushrooms are tender. Stir in Marsala and heat to boiling. Add livers and heat through. Sprinkle with parsley. Makes 4 main-dish servings.Nutritional information is based on one serving.

CHICKEN LIVERS, WITH TAGLIATELLE

Steps:

• Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
• Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
• Add the tomatoes with their juice, the Marsala, salt and pepper. Simmer gently for 10 minutes. Meanwhile bring four quarts of water to a boil for the tagliatelle.
• Add the chicken livers to the sauce and cook just until they are pink inside. Do not overcook. Meanwhile, cook the pasta till al dente and drain.
• Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish. Pour the livers and their sauce on top.Serve with cheese separately.

CHICKEN-LIVER CROSTINI

Steps:

• Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
• Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.

MARSALA CHICKEN LIVERS WITH NOODLES

Steps:

• 1. Cook the noodles in salted boiling water then drain. Melt butter in a large skillet. Saute the onion and mushrooms until onions are softened and mushrooms are browned. Add the garlic and saute another minute.
• 2. Mix the flour with some salt and pepper. Pick through the chicken livers removing any membranes. Dredge the livers in the flour mixture. Place the livers in the pan with the onions and mushrooms. Add any left over flour to the pan also.
• 3. Pour the wine and chicken stock in the pan and cook until thickened. Taste and adjust for salt and pepper. Serve over noodles and garnish with chives.