CHICKEN LIVERS WITH SHALLOTS AND MARSALA
Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Remove strings or sinew from livers. Sprinkle with the salt and pepper. Dredge lightly in flour; shake off excess.
- Heat olive oil and 2 tablespoons butter in a medium saute pan over medium heat. Saute livers in two batches (using more butter and oil if necessary with the second batch) until nicely browned and still pink in the center, about 2 minutes on each side.
- Remove livers from saute pan; place on a plate, covered with foil, to keep warm. Drain off all but 1 tablespoon fat; discard. If there is not enough fat in pan, add more olive oil. Add shallots and herbs; saute until shallots are soft and slightly browned, about 2 minutes. Add Marsala; simmer until reduced by half, about 2 minutes. Add stock; simmer until reduced by half, about 3 minutes.
- Remove pan from heat, and swirl in remaining butter. Season with salt and pepper. Pour sauce over livers before serving.
CHICKEN MARSALA
A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g
CHOPPED CHICKEN LIVER
Marsala and thyme turn humble chopped chicken liver into an even more enticing crowd-pleasing spread for crackers during a Passover gathering
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat chicken fat in a large skillet over medium heat. Add onions; cook, stirring often, until translucent, 8 to 10 minutes. Reduce heat to medium-low. Cook until caramelized, about 25 minutes more. Add livers. Sprinkle with 1 teaspoon salt; season with pepper. Cover; cook, stirring often, until livers are cooked through, about 12 minutes. Transfer to a bowl.
- Place skillet over medium heat. Add Marsala and thyme. Cook, stirring, until reduced by half, about 2 minutes. Let cool completely. Pulse pan juices, onions, livers, and eggs in a food processor until coarsely chopped. Sprinkle with remaining teaspoon salt, and season with pepper. Serve with crackers.
CHICKEN LIVERS, WITH TAGLIATELLE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
- Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
- Add the tomatoes with their juice, the Marsala, salt and pepper. Simmer gently for 10 minutes. Meanwhile bring four quarts of water to a boil for the tagliatelle.
- Add the chicken livers to the sauce and cook just until they are pink inside. Do not overcook. Meanwhile, cook the pasta till al dente and drain.
- Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish. Pour the livers and their sauce on top.Serve with cheese separately.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 563 milligrams, Sugar 4 grams, TransFat 0 grams
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.
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- Pat livers dry with paper towels. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat.
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