Best Chicken Livers Mushrooms And Rice Recipes

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CHICKEN LIVERS WITH RICE



Chicken Livers With Rice image

This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!

Provided by MizzNezz

Categories     Beef Organ Meats

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups water
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon parsley
1 teaspoon minced garlic
1/2 teaspoon sage
1 cup rice
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 lb chicken liver, cut in half
3 tablespoons oil
1/4 cup minced onion
1/4 cup water

Steps:

  • Mix water with next 5 ingredients.
  • Bring to a boil, add rice.
  • Cover and simmer for 17 minutes, until water is absorbed.
  • Mix flour, salt, pepper, and paprika in a bag.
  • Add chicken livers and shake to coat.
  • Heat oil in skillet on med hi.
  • Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
  • Add more oil if needed.
  • Remove from skillet, keep warm.
  • Stir fry onion in same skillet, with water for 2 minutes.
  • Return chicken livers and mix well.
  • Put rice on plate, top with chicken livers.

Nutrition Facts : Calories 457.9, Fat 19, SaturatedFat 5, Cholesterol 400.1, Sodium 541.3, Carbohydrate 46.1, Fiber 1.2, Sugar 0.5, Protein 23.5

SAUTEED CHICKEN LIVERS



Sauteed Chicken Livers image

Chicken livers have always been a staple on my diet, from when I was a little girl.I have combined a few recipes with my own and I came up with this one. I hope you enjoy them as much as I do They are comfort food for me!.;)

Provided by Manami

Categories     Chicken Livers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb chicken liver, cut in half & washed & patted dry
3 tablespoons butter or 3 tablespoons margarine
1/2 lb fresh mushrooms, sliced thin
3/4 cup onion, thinly sliced
1/4 cup celery, finely chopped (optional)
1/8 cup flour
3 tablespoons flour
1 cup vegetable broth or 1 cup beef broth
1/2 teaspoon salt
fresh coarse ground black pepper, to taste
1/2 cup sherry wine, good quality
2 teaspoons fresh parsley, chopped
1/2 teaspoon Worcestershire sauce
chopped fresh parsley leaves, garnish
cooked bacon (crispy & crumbled)
basmati rice (sprinkled with parsley) or buttered broad egg noodle (with peas)

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 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

CHICKEN LIVERS WITH MUSHROOMS



Chicken Livers With Mushrooms image

This should probably be called Chicken livers and gravy as it forms a wonderful tasting gravy. I've had this recipe for years but don't remember where I got it. I'm posting the recipe as written and added my additions at the end. Hope you like it, can be easily doubled or tripled.(though I don't double the margarine for cooking the livers)

Provided by PennyG

Categories     Chicken Livers

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb chicken liver, seperated
2 tablespoons margarine
10 ounces mushroom stems and pieces, canned
1/4 cup water
1 tablespoon flour
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
1 teaspoon parsley flakes
1 teaspoon instant chicken bouillon or 1 chicken bouillon cube

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.

Nutrition Facts : Calories 284.1, Fat 17.3, SaturatedFat 3.8, Cholesterol 392.4, Sodium 1128.3, Carbohydrate 10.6, Fiber 3.6, Sugar 3.2, Protein 22.5

CHICKEN LIVERS WITH MUSHROOMS



Chicken Livers with Mushrooms image

This is a fast, quick, easy, flavorful and great recipe for chicken livers! Not to mention, extremely economical and very easily doubled or tripled. You may substitute a 4 oz. can of drained mushrooms for the fresh, although I have never tried that.

Provided by Pj Brearley

Categories     Other Appetizers

Time 20m

Number Of Ingredients 5

1/4 c margarine or butter
1/2 lb chicken livers, washed and cleaned.
1/4 lb mushrooms, sliced.
1/4 tsp salt
2 tsp worcestershire sauce

Steps:

  • 1. Melt butter in a large skillet over medium heat. Add the chicken livers, cook until browned.
  • 2. Push the chicken livers to one side of the pan and add the mushrooms, saute' until the mushrooms are light brown.
  • 3. Stir together Chicken livers and mushrooms. Sprinkle with salt and Worcestershire sauce. Reduce heat. Cover tightly and simmer 5 minutes or until livers are done. Serve hot.

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