Sautéed Chicken Livers With Mushrooms And Onions On Soft Polenta Recipes

SAUTEED CHICKEN LIVERS WITH ONIONS AND MUSHROOMS

Steps:

• Clean the livers by removing any connective tissue and cut them in half. Pat dry on paper towels. Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally. Add the chicken livers and cook for 5 to 6 minutes. Season with salt and pepper. Add the wine and cook, stirring to incorporate any pan drippings, for an additional minute or two. Adjust the seasonings. Garnish individual servings with parsley. Per Serving: 362 Calories; 23g Fat (59.9% calories from fat); 23g Protein; 12g Carbohydrate; 2g Dietary Fiber; 529mg Cholesterol; 215mg Sodium.

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS

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.

SAUTéED CHICKEN LIVERS WITH MUSHROOMS AND ONIONS ON SOFT POLENTA

Steps:

• Peel the onions and cut them in half. Slice thinly. Cut off any tough stems from the mushrooms and halve them if they are large.
• Film the bottom of your largest sauté pan with olive oil and heat over medium-high heat. Pat the livers dry with a paper towel and season generously with salt and pepper. When the oil is hot, add them to the pan and brown well on all sides. Transfer to a plate and drain the fat from the pan.
• Return the pan to the heat and add a couple tablespoons of olive oil. Add the mushrooms, garlic, and onions and sauté for a minute or two, until soft. Return the chicken livers to the pan and add the wine, swirling to combine. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes. At the last minute, add the parsley and toss to combine.
• Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.

FIVE-SPICE CHICKEN LIVERS

Steps:

• Mix flour and five-spice powder, and season with salt and pepper. Dust chicken livers with this mixture.
• Heat 1/2 tablespoon oil in large skillet; add pancetta, onion and garlic. Sauté over medium heat until onion is soft. Remove all from pan.
• Add remaining oil to pan, and add chicken livers in single layer. Sauté, turning, until lightly browned but not cooked through. Sauté in two batches if needed. Remove from pan.
• Add wine, scrape pan and add tomatoes and herbs. Simmer 10 minutes, until tomatoes start to melt. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.

CHICKEN LIVERS WITH ONIONS AND SAGE

Steps:

• Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.
• Pick over the chicken livers and remove any tough veins. Quarter the livers.
• Put the livers in a bowl and sprinkle with salt and pepper. Add the flour and stir to coat well.
• Remove the livers to a baking sheet, separating them.
• Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. Add half of the livers one at a time. Cook, turning the livers as they brown. One batch of livers takes about 4 to 5 minutes to cook. Drain the livers. Wipe out the skillet, and add the remaining 2 tablespoons oil. Cook the remaining livers the same way, then drain.
• Using the same skillet, heat the remaining 2 tablespoons of butter over high heat. Add the livers, cooked onions, sage, salt and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar, stir and blend well for about 2 minutes. Sprinkle with parsley, and serve immediately.

SOUTHERN SAUTEED CHICKEN LIVERS

Steps:

• Rinse chicken livers and drain well.
• Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
• Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
• Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
• DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
• Remove livers from pan and drain on paper towels.
• The pan drippings make great milk gravy!
• Don't forget the biscuits!

SAUTEED CHICKEN LIVERS

Steps:

• Season livers with 3 Tablespoons of the flour and salt and pepper, to taste.
• Saute chicken livers in 2 Tablespoons butter, 5 minutes or until brown but still pink inside.
• Remove livers, and drain on paper towels, reserving drippings in skillet.
• Add other tablespoon butter, if necessary.
• Saute mushrooms, onions and celery in drippings until golden brown.
• Stir in flour(I guessed at the amount - use little by little) salt & pepper with broth.
• Add Sherry, parsley and wocesterhsire sauce; bring to a boil.
• Add more flour if necessary, but remember to mix it with some liquid first, so that there won't be any lumps.
• Reduce heat to a simmer and cook for 5 minutes, stirring often.
• Add chicken livers, simmer 3-5 additional minutes.
• Serve over fluffy white rice (sprinkled with bacon) or.
• Basmatti rice, sprinkled with chopped parsley (sprinkled with bacon) or.
• Buttered broad noodles with peas*.
• *Broad buttered noodles: boil noodles according to package instructions, drain and coat with butter, salt & pepper and combine with 1/4 cup frozen peas (defrosted).

CHICKEN LIVERS AND ONIONS, VENETIAN STYLE

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.

CHICKEN LIVERS WITH MUSHROOMS

Steps:

• Boil water, add bouillon to dissolve, set aside.
• Melt margarine in 8 inch skillet.
• Brown livers over medium heat, stirring occasionally for 3-4 minutes.
• Stir in mushrooms (with liquid)
• Add bouillon/water, flour, salt(if using), pepper and parsley.
• Heat to boiling.
• Reduce heat and simmer uncovered
• Stir occasionally until livers are done, about 5 minutes.
• I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
• I also add about 1/4 cup of diced onions and fry with liver for added flavour.
• I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.

SAUTéED CHICKEN LIVERS AND ONIONS

Steps:

• Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
• Slice the onions in half and then crosswise into 1/4-inch-thick half moons (see photo, page 28). Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat. As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves. Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
• After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the vinegar, and cook for a minute, stirring the onions in the vinegar as it steams and evaporates. Drain the raisins, and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions. Now lower the heat, and continue cooking the onions until they're as dark and caramelized as you want them be. Turn off the heat, and let the onions rest in the hot pan.
• While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins, and membranes, and slice the livers into separate lobes. Rinse them well, then pat dry with fresh paper towels. Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
• Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming. Before the butter begins to color, lay the livers in the pan, without crowding them. With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan). Cook about 2 minutes on the second side, until they are nicely crisped all over, and lift them-a couple at a time-with a spider or slotted spoon; let the oil drain off, and place them in the first, warm skillet, next to the onions. Don't overcook the livers: they should still be slightly pink inside when you move them. Taste a piece and season with more salt and pepper if you want.
• If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates. If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy. Smother the livers with onions when you serve.
• Some piping-hot Basic Polenta (page 215), or grilled polenta (page 216).
• Poached Whole Zucchini with Lemon and Olive Oil (page 237).
• Skillet-Cooked Broccoli (page 277) or Skillet Cauliflower (page 268).

AMAZING GARLIC CHICKEN LIVERS

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.