Best Chicken Livers With Shallots And Marsala Recipes

Marsala Chicken Livers with Noodles image

Provided by barbara lentz

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.

Chicken-Liver Crostini image

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 11

8 ounces chicken livers
2 tablespoons grapeseed oil
1/2 medium onion, sliced (about 1 cup)
1 tablespoon salt-packed capers, rinsed and drained
Pinch of red-pepper flakes
3 fresh sage leaves
1/2 cup Vin Santo or other sweet white dessert wine
1 cup heavy cream
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
Crusty bread, sliced and toasted, for serving

Steps:

Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.