CREAMED CHICKEN LIVERS FOR 2
Nice chicken liver dish. Definitely don't skip the sherry; it is what sets the dish apart from 'blah'.
Provided by jrthrmn
Categories Chicken Livers
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon till crisp; remove from skillet and drain, reserving drippings.
- Combine flour and dash pepper; coat livers.
- Brown livers and onion in 2 tablespoons bacon drippings.
- Cover and cook over low heat for 8 to 10 minutes.
- Blend soup with 1/4 cup water; stir into livers; heat through.
- To seve, spoon over hot cooked rice; top with cooked, crumbled bacon.
- Try with cream of onion soup too.
CHICKEN LIVERS, WITH CUMIN AND CORIANDER
Provided by Moira Hodgson
Categories easy, quick, sauces and gravies, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
- Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
- Garnish with coriander and serve.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 429 milligrams, Sugar 3 grams, TransFat 0 grams
BRANDY CREAM CHICKEN LIVERS
I wanted a supper dish for chicken livers which was simple, comforting and would fill my DH up after a hard day's work. After first serving it up, he's declared it his favourite treatment of chicken livers and demands it very week! The amount in this recipe will serve two for a lunch or one for a supper.
Provided by JustEmma
Categories One Dish Meal
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Wash and trim the chicken livers. Pat dry on paper towels.
- In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
- Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
- Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
- Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
- Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
- Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
- Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
- Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
- Garnish with a little chopped flat-leaf parsley and serve.
Nutrition Facts : Calories 1280.9, Fat 105.6, SaturatedFat 61.2, Cholesterol 1270.7, Sodium 583.4, Carbohydrate 18.9, Fiber 2.6, Sugar 2.6, Protein 57.4
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