Panfried Chicken Liver In White Wine Recipes

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND WINE-GRANDMA STYLE

Steps:

• Grab a bowl and pour some milk over the chicken livers enough to cover them.
• Cover the bowl with plastic wrap and keep it in the fridge for 30 minutes.
• After soaking the livers in milk, rinse them few times with clean water until you remove all milk. Remove the excess water with paper towels.
• Add some oil to a skillet and chop an onion.
• Add it to the skillet.
• Add the chicken livers and sauté them together until the onion gets translucent.
• Add salt and pepper, some thyme, marjoram, and a glass of white wine.
• Cover the skillet and let the liver cook on medium-low heat until the liver is done and the liquid in the pan is almost evaporated.

PANFRIED CHICKEN LIVER IN WHITE WINE

Steps:

• Soak the chicken livers for 45 minutes then drain and dry.
• Saute the onion in the butter and olive oil til soft.
• Add garlic.
• Add bacon and fry til bacon is cooked.
• Add mushrooms and fry til soft.
• Chop the chicken livers in half.
• Add chicken livers to pan and brown.
• Add white wine and bring to boil.
• Reduce to simmer and simmer for five minutes.
• Add chicken stock.
• Cover and cook for approximately ten to fifteen minutes until reduced and chicken livers are cooked through.
• Add fresh herbs and stir through.
• Add salt and pepper to taste.

CHICKEN LIVERS IN WHITE WINE

Steps:

• Saute bacon until crisp. Remove and drain on paper towels. Crumble and set aside. In hot bacon drippings, saute onion until tender -- about 5 minutes. Add mushrooms and chicken livers; saute until they are golden brown -- about 5 minutes. Add wine, salt, pepper and Tabasco; simmer, covered, 2-3 minutes. Serve over rice. Sprinkle crumbled bacon over top.

BEEF LIVER AND ONIONS WITH WHITE WINE

Steps:

• Combine flour, salt and pepper in bag.
• Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
• Set aside.
• Heat skillet with 2-3 tablespoons of butter and a dash of oil.
• Saute the onions on medium heat until tender and glossy.
• Transfer to side dish and sprinkle with sage, salt and pepper.
• Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
• Add liver and sear 5 minutes until brown.
• Inside meat should be slightly pink.
• Return onions to pan til heated.
• Remove liver and onions from pan and plate.
• Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
• Pour over liver and onions, sprinkle with parsley and serve.

CHICKEN LIVERS IN WINE

Steps:

• Heat 2 tbsp of oil in non-stick skillet and saute onions and mushrooms until tender.
• Put aside.
• In a small bowl, combine flour, salt, pepper, paprika and garlic powder.
• Coat the livers in the dry mixture.
• Heat 3 tbsp of oil in non-stick skillet and fry livers until almost done.
• Reduce heat, adding onions, mushrooms and wine.
• Cover and simmer over low heat for 30 minutes.

CHICKEN LIVERS WITH RED-WINE SAUCE

Steps:

• Heat half the butter in a heavy saucepan and add the onions. Cook, stirring, until they start taking on a little color. Add celery, carrots and half the garlic. Cook briefly, stirring, and sprinkle with 1 tablespoon flour. Stir to blend.
• Add wine, broth, thyme, bay leaf, parsley sprigs, salt and pepper and bring to the boil. Let simmer 20 minutes. Line a sieve and pour in the sauce. Strain, pushing through as much liquid as possible. Discard the solids. There should be about 1/4 cup.
• Meanwhile, pick over the livers, cutting away and discarding the connecting membranes. Cut the livers in half and then into quarters. Drain thoroughly in a sieve.
• Blend the remaining 1 cup of flour, salt, pepper and half the sage. Dredge the liver pieces in the mixture and shake off excess. Line a large mixing bowl with a large sieve and have it ready for draining the livers.
• Heat about one-third of the oil in a heavy skillet. When it is hot add one-third of the livers. Cook, turning the pieces so that they brown evenly. Cook 2 to 3 minutes until brown and crisp on the outside. Drain.
• Add another third of the oil. When it is hot add another third of the livers. Repeat, draining the livers as necessary and cooking until they are all brown and crisp on the outside.
• Heat the remaining tablespoon of butter in a casserole and add the remaining tablespoon of sage and remaining half teaspoon garlic. Cook briefly and add the sauce. Bring to a boil and let simmer about 1 minute. Add the livers and cook to heat thoroughly. Stir in chopped parsley and serve.