CHICKEN LIVERS W/CARAMELIZED ONION AND MADEIRA
Rich tasting caramelized onions combined with Madeira makes a spectacular sauce for chicken livers. Serve with rice or over toast so you don't miss a single drop. Update: 06/22/09 - if the sauce is running low add some chicken broth or beef broth to extend it! ;)
Provided by Manami
Categories Chicken Livers
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
- Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
- Cook, stirring frequently, until the onions are well browned, about 15 minutes.
- Remove the onions from the pan and put on a serving platter or individual plates and keep warm.
- In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
- Season the chicken livers with the remaining salt & pepper.
- Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
- The livers should still be pink inside.
- Remove the chicken livers from the pan and put them on top of the onions.
- Return the pan to the heat and add Madeira.
- Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
- Pour the sauce over the livers and the onions.
- Top with egg (if using) and parsley.
- Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.
Nutrition Facts : Calories 317.6, Fat 17.1, SaturatedFat 3.6, Cholesterol 490.6, Sodium 542, Carbohydrate 9.9, Fiber 1.2, Sugar 4.3, Protein 24.9
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
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