CHICKEN LIVER STROGANOFF WITH GREEK YOGURT
Our chopped challenge this week was chicken livers. We wanted to find a non-pate dish that highlighted the livers' flavor, and we thought stroganoff was the perfect choice. Chopped Basket Ingredient: chicken livers
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large stockpot of salted water to a boil (it should taste like sea water).
- Meanwhile, heat the oil over medium-high heat in a large, straight-sided saute pan until it shimmers. Sprinkle the chicken livers liberally with salt and pepper. In two batches, add the chicken livers to the hot oil and brown on both sides, about 3 minutes per batch. Transfer the browned livers to a plate.
- Once all of the livers have been browned, add 2 tablespoons of the butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally. Add 2 more tablespoons of the butter and the onions, season with salt and pepper and cook until slightly softened and lightly browned, 3 to 5 minutes. Take the pan off of the heat and carefully add the cognac. Stir to combine, place the pan back on the heat and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3 to 5 minutes.
- Meanwhile, slice the browned livers into long strips about 1/2-inch thick.
- Reduce the heat to medium-low, stir the yogurt into the sauce and season with salt and pepper. Then add the livers and stir to combine. Simmer the sauce until the livers are cooked to your liking, 3 to 5 minutes for medium. Season with salt and pepper.
- While the livers are cooking in the sauce, cook the egg noodles in the boiling water until al dente, 5 to 8 minutes. Then drain. Toss the hot egg noodles with the remaining butter and half of the parsley. Season with salt and pepper.
- To serve, divide the egg noodles among 4 to 6 bowls and top with the chicken livers and sauce. Garnish with the remaining parsley. Alternatively, this dish can be served family-style on a large platter.
GREEK CHICKEN LIVERS IN MADEIRA WINE
This is good over rice. Cooking time is not "passive" work time for this recipe because you have to stir most of the time.
Provided by echo echo
Categories Chicken Livers
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet over high heat, melt the butter and gently stir-fry the livers 5 minutes; remove with slotted spoon and keep warm.
- Add flour to the skillet, stir into butter, and cook, stirring, 1 minute.
- Slowly add the broth, whisking constantly, until you have a thick sauce.
- Lower the heat, add the next 5 ingredients (onion through pepper) and simmer 3-4 minutes, stirring constantly.
- Add the Madeira, stir into the mixture and simmer 5 more minutes.
- Stir in chicken livers and heat through.
Nutrition Facts : Calories 214.5, Fat 11.5, SaturatedFat 5.5, Cholesterol 407.7, Sodium 250.3, Carbohydrate 3.6, Fiber 0.2, Sugar 0.6, Protein 20.5
AMAZING GARLIC CHICKEN LIVERS
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
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
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