Port Glazed Chicken Livers And Onions Recipes

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PORT-GLAZED CHICKEN LIVERS AND ONIONS



Port-Glazed Chicken Livers and Onions image

Categories     Chicken     Onion     Bake     Sauté     Port     Hazelnut     Gourmet

Yield Serves 2

Number Of Ingredients 8

2 onions, sliced
2 tablespoons unsalted butter
3/4 pound chicken livers, halved and trimmed
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup Tawny Port
1/4 cup minced fresh parsley leaves
2 tablespoons hazelnuts, toasted and skinned (procedure follows) and chopped

Steps:

  • In a heavy skillet sauté the onions in the butter over moderately high heat, stirring, until they are golden brown and transfer them to a plate. In a bowl toss the chicken livers, patted dry, with the flour and salt and pepper to taste, heat the oil in the skillet over moderately high heat until it is hot but not smoking, and in it sauté the chicken livers, turning them, for 3 minutes, or until they are just cooked through but still pink within. Add the onions, the Port, and 3 tablespoons water and cook the mixture over moderate heat, stirring, for 2 minutes, or until the liquid is thickened. Stir in 2 tablespoons of the parsley and salt and pepper to taste, divide the mixture between 2 heated plated, and top each serving with half the remaining parsley and half the hazelnuts.
  • To Toast and Skin Hazelnuts
  • Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove the skins and let them cool.

CHICKEN LIVERS AND ONIONS, VENETIAN STYLE



Chicken Livers and Onions, Venetian Style image

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons raisins
2 tablespoons Balsamic vinegar
1 1/3 pounds chicken livers
4 tablespoons extra-virgin olive oil
3 cups thinly sliced onions
Salt and freshly ground black pepper
1/2 teaspoon fresh sage leaves (or 1/4 teaspoon dried sage)
1 tablespoon dry white wine

Steps:

  • Mix the raisins and vinegar together and set aside.
  • Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
  • Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
  • Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
  • Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS



Chicken Livers With Caramelized Onions and Mushrooms image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 medium onions, cut in two and thinly sliced
2 tablespoons extra virgin olive oil or butter, more as needed
Salt
freshly ground black pepper
1 sprig fresh rosemary, finely chopped
1 cup button mushrooms, cleaned, trimmed and sliced
4 uncooked chicken livers (see note)
2 tablespoons sherry vinegar or other, or more to taste
Crusty bread or toast for serving

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

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