MY MOM'S FRIED CHICKEN LIVERS WITH BACON AND CARAMELIZED ONIONS
Make and share this My Mom's Fried Chicken Livers With Bacon and Caramelized Onions recipe from Food.com.
Provided by Tiz4tggr
Categories Chicken Livers
Time 1h
Yield 1 Cup, 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter and olive oil in a large pan over medium heat.
- add onions and 1 tsp salt.
- Cook, stirring occasionally until onions are deep brown and caramelized.
- While onion is cooking, fry up bacon in a large skillet.
- Cook all the bacon and drain on a paper towel, leave drippings in the pan.
- Mix flour, 1 tsp of salt and 1 tsp pepper.
- Dredge livers in flour, making sure to coat evenly.
- Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
- Serve with bacon and onions.
CHICKEN LIVERS WITH BACON AND ONIONS
Since my son moved out last month I notice I miss cooking for him. Threw this together when he was able to stop by tonight before work.
Provided by Dana Hayden, M.Ed.
Categories Other Main Dishes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Mix flour, garlic salt, black pepper. Dredge the chicken livers in the flour until well coated.
- 2. Heat 1 inch of oil in a skillet. Fry the coated chicken livers for 4 minutes per side. Remove to a plate with paper towel on it to drain.
- 3. In another skillet use tablespoon of leftover bacon grease to fry the onions in at the same time the livers are cooking. Top the finished livers with the bacon strips and onion slices.
CHICKEN LIVERS ON TOAST
Provided by Amanda Hesser
Categories appetizer
Time 30m
Yield 4 first-course servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a medium sautépan. Add onions and cook over medium-low heat until soft and caramelized, 20 to 30 minutes. Stir occasionally and season with salt.
- Place another sauté pan over medium heat. Add bacon and sauté until browned on edges. Using a slotted spoon, remove to a plate. Pour off fat and place pan back on stove. Season chicken livers with salt and a generous amount of pepper. Add remaining tablespoon olive oil to pan and increase heat to medium high. Place chicken livers in pan and sauté on all sides, until just cooked through, 5 to 7 minutes. Remove livers.
- Add thyme, nutmeg, vinegar, mustard and broth to pan and cook on high for 2 minutes. Taste and adjust seasoning. Return bacon and chicken livers to pan and roll in juices to warm through. Lay toasts on four plates. Spread each with a little onion, then spoon livers and juices over top. Serve.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 5 grams, TransFat 0 grams
HEAVENLY CHICKEN
I have a horror of dry chicken breasts, even though I know white meat is healthier for one. So I was happy to find a flavorful, moist casserole that is also easy to make ahead and freeze. I use skim milk and light ham to help reduce calories, but you can use whatever is on hand. From "Once-a-Month Cooking" by Mimi Wilson and Mary Beth Lagerborg; I doubled their white sauce ingredients and spinach to make it extra moist.
Provided by kimberlynewport
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, sauté the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly.
- Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag).
- Arrange the breast halves in a greased 13 x 9-inch baking dish.
- Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.).
- Bake, covered, at 350°F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.
Nutrition Facts : Calories 416.3, Fat 17.9, SaturatedFat 8.3, Cholesterol 109.8, Sodium 395.5, Carbohydrate 22.1, Fiber 2.8, Sugar 0.9, Protein 41.2
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love