MARSALA CHICKEN LIVERS WITH NOODLES
Like chicken Marsala only with the livers.
Provided by barbara lentz
Categories Other Main Dishes
Time 30m
Number Of Ingredients 11
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.
FRIED CHICKEN LIVERS
Crispy yet tender fried chicken livers. You either love them or you don't, but don't count them out until you give this recipe a try.
Provided by Kristy Bernardo
Categories Appetizers
Time 1h30m
Number Of Ingredients 7
Steps:
- Place the chicken livers in a colander and rinse them with water. Let them drain for a few minutes, then gently pat them dry with paper towels.
- Pour 1 cup of the buttermilk into a medium-sized bowl. Add the chicken livers and, using your hands, gently toss them to coat. Place them in the refrigerator for at 30 minutes and (preferably) up to one hour.
- Pour the remaining buttermilk, the flour and the panko breadcrumbs into three separate bowls or shallow dishes.
- Pierce each chicken liver gently with a fork.
- Dip a chicken liver into the buttermilk, then dredge it with flour. Dip it a second time in the buttermilk, then dredge it with the breadcrumbs (or in the flour a second time if not using breadcrumbs), taking care to coat it completely. Place each breaded chicken liver on a wire rack to dry. Let them sit for another 10 minutes after all of the chicken livers are breaded.
- Pour enough oil into a cast iron skillet that it comes about 1 inch up the sides. Heat the oil over medium-high heat until it reaches a temperature of 350F. Carefully drop the breaded chicken livers into the hot oil, just enough so that they aren't crowded. Fry them for about 3 minutes, or until they're nicely browned on the bottom, then flip them over and cook them for another 3-4 minutes on the other side. (Chicken livers should be cooked to an internal temperature of 165F).
- Using a slotted spoon, transfer them to a wire rack to allow any excess oil to drain off (put paper towels under the rack to help with cleanup). Immediately sprinkle them with coarse salt and freshly ground black pepper.
- Repeat the process with the remaining breaded chicken livers.
- Serve immediately with your favorite dipping sauce.
Nutrition Facts : Calories 372 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 428 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 26 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 405 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GREEN NOODLES WITH CHICKEN LIVERS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pick over the livers and discard any tough connecting membranes. Cut the livers into bite-size pieces. Set aside.
- Melt the butter and the olive oil in a small nonstick skillet. Add the onions and salt and pepper to taste. Cook over medium heat until wilted; then, add the garlic and the sage. Cook, stirring often, until the onions become tender. Transfer the onion mixture to a large saucepan. Set aside.
- Place the flour on a flat dish, and add salt and pepper to taste. Add the livers, and stir thoroughly to coat them. Shake off the excess flour.
- Heat the oil in a nonstick skillet large enough to hold the livers in one layer. When hot and almost smoking, add the livers. Cook over high heat, turning the livers as necessary so they brown evenly. Cook until well browned, about 3 to 4 minutes or longer. Transfer the livers with a slotted spoon to the saucepan with the onions.
- Meanwhile, cook the noodles in salted water according to the package instructions. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid.
- Add the cream and the cooking liquid to the saucepan with the onion-liver mixture. Bring to a boil, add the drained noodles, nutmeg and the Parmesan cheese. Toss well, check for seasoning, and serve immediately.
Nutrition Facts : @context http, Calories 701, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 40 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams
NOODLES WITH CHICKEN LIVERS (NOUILLES STRASBOURGEOISE)
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pick over the chicken livers and cut away any tough connecting membranes. Cut each chicken liver into quarters.
- Heat the oil in a small skillet and add the livers. Cook, shaking and stirring the skillet, about one minute. Sprinkle with salt and pepper. Drain well.
- Cook the noodles according to package directions or to taste. Drain well.
- Heat the butter in a skillet and add the livers. Cook, shaking the skillet and stirring, until heated through. Add the noodles and stir. Add the egg, salt and pepper. Stir to blend well. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 16 grams, Carbohydrate 41 grams, Fat 24 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams
GREEN CHILE CHICKEN NOODLE CASSEROLE
A great, easy alternative to making green chicken enchiladas. You can make them spicier by sprinkling verde sauce over the top before baking. You can also add black beans or chopped tomatoes to add a little flair.
Provided by longhornmom
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook egg noodles to al dente.
- Once cooked, drain noodles and add all ingredients while noodles are still hot.
- Pour into a greased 9 x 13 pan.
- Sprinkle with more cheese if desired.
- Bake in 350 degree oven until heated through.
Nutrition Facts : Calories 728.5, Fat 35.2, SaturatedFat 18.5, Cholesterol 191.3, Sodium 778.4, Carbohydrate 63, Fiber 2.8, Sugar 9.8, Protein 39.5
CHICKEN AND GREEN NOODLE CASSEROLE
Make and share this Chicken and Green Noodle Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken in salted water for 25-30 minutes or until tender; Remove chicken and reserve stock.
- Cut chicken meat into bite-size pieces; set aside.
- Cook noodles in stock until tender; drain and set aside.
- Saute green pepper, onion, and celery in 1/4 cup butter until tender.
- Add cheese; cook, stirring constantly, until cheese melts.
- Stir in soup and mushrooms; cook until bubbly.
- Add chicken and noodles; mix well.
- Spoon into a greased 13 x 9 x 2 inch baking dish.
- Combine remaining 1/4 cup butter and cracker crumbs.
- Sprinkle over the chicken mixture.
- Bake at 325 degrees for 40-45 minutes.
Nutrition Facts : Calories 419.2, Fat 24.1, SaturatedFat 13, Cholesterol 100.2, Sodium 778.3, Carbohydrate 34.4, Fiber 2.1, Sugar 5.3, Protein 16.9
FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA
Provided by David Tanis
Categories lunch, quick, weekday, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
- Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
- Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
- Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
- Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
GINGER CHICKEN & GREEN BEAN NOODLES
Try this speedy one-pan ginger chicken with noodles and green beans as a quick and easy midweek meal. It's healthy, low in fat and calories, too
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a wok over a high heat and stir-fry the chicken for 5 mins. Add the green beans and stir-fry for 4-5 mins more until the green beans are just tender, and the chicken is just cooked through.
- Stir in the fresh ginger and garlic, and stir-fry for 2 mins, then add the stem ginger and syrup, the cornflour mix, soy sauce and vinegar. Stir-fry for 1 min, then toss in the noodles. Cook until everything is hot and the sauce coats the noodles. Drizzle with more soy, if you like, and serve.
Nutrition Facts : Calories 213 calories, Fat 4 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
GREEN NOODLE CASSEROLE
My mother made this dish as a special treat for us when I was a kid. It's not fancy, but we sure thought it was wonderful. This recipe is how she made it, but there is plenty of room for your own creativity, tailoring it to suit your family's tastes.
Provided by Geema
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Roast or stew chicken according to your favorite method. Mom bought one already cooked at the grocery deli.
- Remove meat from chicken and cut into 1 1/2 inch cubes.
- In a skillet, heat the olive oil on medium, and saute the green pepper, onions, and mushrooms until just tender.
- Bring chicken stock to a boil and add noodles, cooking until tender. Do not drain, but leave the noodles in the broth.
- Add chicken and saute mixture to pot of noodles.
- Add peas, olives and pimentos to pot.
- Season with salt and pepper.
- In a 3 quart casserole, ladle 1/2 of chicken/noodle mixture, then sprinkle with 1/2 of cheese. Pour in remaining mixture then top with the rest of the cheese.
- Bake, covered for 45 minutes in a preheated 325 degree oven.
- Uncover and bake for 15 more minutes, until cheese is lightly browned.
Nutrition Facts : Calories 582.9, Fat 30.2, SaturatedFat 10.6, Cholesterol 146.1, Sodium 647.6, Carbohydrate 38.2, Fiber 2, Sugar 5.6, Protein 38.3
CHICKEN LIVERS WITH SPINACH NOODLES
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the livers in half. Pick over and discard any tough connecting membranes. Set aside.
- Heat the olive oil in a nonstick skillet over high heat. Add the mushrooms, salt and pepper. Cook, stirring often, until the mushrooms are lightly browned. Add the shallots and garlic and cook, stirring, until wilted. Do not brown the garlic. Add the crushed tomatoes, cubed tomatoes, basil, pepper flakes, salt and pepper; bring to a boil and simmer 5 minutes. Set aside.
- Meanwhile, put the flour in a flat dish. Add salt and pepper, and blend well. Add the livers and stir thoroughly to coat them. Remove them and shake off excess flour.
- Heat the vegetable oil in a large nonstick skillet over high heat. Add the livers a handful at a time and cook, turning as necessary so they brown evenly and are crisp, about 3 minutes. Transfer them with a slotted spoon to the mushroom mixture.
- Cook the noodles to the desired doneness. Drain well and reserve 1/4 cup of the cooking liquid.
- Return the pasta to the kettle. Add the liver-mushroom mixture, the cooking liquid and the cheese. Over medium heat blend and toss gently but thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 805, UnsaturatedFat 20 grams, Carbohydrate 97 grams, Fat 29 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN LIVERS, WITH GREEN PEPPERCORNS
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dust the livers with flour and brown them in the safflower oil. Set aside.
- Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
- Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN LIVERS WITH ONIONS & GREEN PEPPERS
This is an easy recipe.Prepare the onions, peppers,livers. Refrigerate.Quick and easy to saute. I have also made this with sautéed green tomatoes and it was wonderful.
Provided by Montana Heart Song
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large deep skillet, add olive oil and preheat to medium heat.
- Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
- In medium bowl, beat egg until frothy and cold water.
- Place flour in a flat pan with the salt and pepper.
- Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
- Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
- Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
- Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
- Stir around until simmering.
- Serve with hot buttered noodles or rice.
- In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.
Nutrition Facts : Calories 180.1, Fat 8.7, SaturatedFat 1.8, Cholesterol 222.7, Sodium 454.5, Carbohydrate 13.5, Fiber 1.6, Sugar 2.9, Protein 12.1
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Mark Bittman
Categories appetizer, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
- Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
- Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
- Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
More about "green noodles with chicken livers recipes"
CHICKEN LIVER RECIPES
From allrecipes.com
10 BEST CHICKEN LIVER PASTA RECIPES | YUMMLY
From yummly.com
DYLAN DREYER'S GREEN NOODLES RECIPE - TODAY
From today.com
4.5/5 (108)Category Entrées
EGG NOODLES WITH CHICKEN LIVER RECIPE - TIMES FOOD
From recipes.timesofindia.com
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MADEIRA RECIPE
From foodandwine.com
GREEN NOODLES WITH CHICKEN LIVERS - DINING AND COOKING
From diningandcooking.com
CRISPY CHICKEN LIVERS WITH SPRING ONION NOODLES RECIPE
From realfood.tesco.com
CREAMY CHICKEN LIVERS ON SHELL NOODLES | FATTIS & MONIS
From fattisandmonis.com
NOODLES AND CHICKEN LIVERS RECIPE BY CHINESE.WOK
From ifood.tv
10 GLUTEN-FREE DINNER RECIPES, INCLUDING PIZZA, CURRY AND NOODLES
From washingtonpost.com
CHICKEN LIVERS AND MUSHROOM NOODLES: AN EASY WEEKNIGHT MEAL
From thesouthafrican.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love