Best Southern Sauteed Chicken Livers Recipes

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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).

SAUTéED CHICKEN LIVERS AND ONIONS



Sautéed Chicken Livers and Onions image

Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best-tasting parts. So, packet by packet, collect and freeze the necks and gizzards for a good chicken soup, and the livers for this quick and delicious dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they're always a welcome supper dish in our house. The kids are a bit finicky about this dish, but I prepare it when Grandma, Giovanni, and I are at home. There's nothing fancy about my version-though I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attention-thorough trimming and rinsing, and fast cooking in a small amount of oil-and they'll be crispy on the outside and tender on the inside.

Yield serves 4

Number Of Ingredients 10

2 tablespoon golden raisins
1 pound onions, peeled
4 tablespoons extra-virgin olive oil
4 tablespoons butter
3/4 teaspoon or more salt
2 or 3 fresh bay leaves
2 tablespoons red wine vinegar
1 pound chicken livers
Freshly ground black pepper, to taste
2 large skillets, preferably 12 inches in diameter

Steps:

  • Put the raisins in a bowl with warm water to cover, so they plump up for a few minutes.
  • Slice the onions in half and then crosswise into 1/4-inch-thick half moons (see photo, page 28). Put 2 tablespoons of oil and 2 of butter in one of the skillets and set it over medium heat. As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt, and drop in the bay leaves. Shake the pan and turn the onions as they heat and start to sizzle, then lower the heat slightly and cook the onions slowly as they gradually wilt and start to color, stirring and tossing them occasionally.
  • After 15 minutes or so, when the onions are deep gold all over, raise the heat a bit, pour in the vinegar, and cook for a minute, stirring the onions in the vinegar as it steams and evaporates. Drain the raisins, and gently squeeze out the excess liquid; scatter them in the skillet and toss together with the onions. Now lower the heat, and continue cooking the onions until they're as dark and caramelized as you want them be. Turn off the heat, and let the onions rest in the hot pan.
  • While the onions are cooking, clean the livers (I do this on paper towels): with a paring knife remove all the fat, veins, and membranes, and slice the livers into separate lobes. Rinse them well, then pat dry with fresh paper towels. Sprinkle 1/4 teaspoon salt and grind pepper on all surfaces of the livers.
  • Heat the remaining 2 tablespoons of olive oil and 2 of butter in the second skillet, over medium-high heat, until the butter is melted and foaming. Before the butter begins to color, lay the livers in the pan, without crowding them. With the heat high, cook the livers for 2 minutes or a bit more, until they're browned and crisped on the underside, then turn them over (in the order in which you put them in the pan). Cook about 2 minutes on the second side, until they are nicely crisped all over, and lift them-a couple at a time-with a spider or slotted spoon; let the oil drain off, and place them in the first, warm skillet, next to the onions. Don't overcook the livers: they should still be slightly pink inside when you move them. Taste a piece and season with more salt and pepper if you want.
  • If you will be serving right away, heap the onions on top of the livers, then spoon onions and liver together onto warm serving plates. If serving is delayed, leave the onions and livers in separate parts of the pan so the livers don't get soggy. Smother the livers with onions when you serve.
  • Some piping-hot Basic Polenta (page 215), or grilled polenta (page 216).
  • Poached Whole Zucchini with Lemon and Olive Oil (page 237).
  • Skillet-Cooked Broccoli (page 277) or Skillet Cauliflower (page 268).

SAUTEED CHICKEN LIVERS ORLEANS



Sauteed Chicken Livers Orleans image

From "American Regional Cooking" from the International Culinary Institute at the Art Institute. Sauteed Chicken Livers done Orleans style, serve with toast points or fresh pasta. You can sub any poultry liver, but make sure to soak in milk for an hour to remove a lot of the uric acid (ammonia smell) that is usually present in liver.

Provided by awakentheenigma

Categories     Chicken Livers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup butter
1 tablespoon onion
1 tablespoon celery
2 tablespoons green onions or 2 tablespoons scallions
1 tablespoon garlic, minced
2 cups chicken livers
1 teaspoon fresh thyme
1 teaspoon fresh basil
2 teaspoons fresh parsley
1 teaspoon jalapeno pepper, seeded
1/4 cup brandy
1 cup veal demi-glace
salt & pepper

Steps:

  • Heat sauté pan over medium heat; melt butter.
  • Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
  • Add the garlic, cook 1 minute.
  • Add the chicken livers; brown on all sides.
  • Add the thyme and basil. Add the brandy and cook 1 minute.
  • Add the demi-glace, bring to boil.
  • Remove from the heat and correct seasoning with salt and pepper.
  • Garnish with parsley, serve with pasta or toast points.

SAUTEED CHICKEN LIVERS



Sauteed Chicken Livers image

This recipe was found in one of the movie fanzines of the 1940s. It was said to be a favorite of actress/pianist Diana Lynn, who usually played the friend of the star during that era. You have to like chicken livers to like this dish and my DH and I certainly do. It is a quick and easy meal, and I hope you enjoy it, too.

Provided by Lorraine of AZ

Categories     Chicken Livers

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 lb chicken liver
1 tablespoon vegetable oil
1 tablespoon butter or 1 tablespoon margarine
1 small onion, minced
1/4 small green pepper, slivered
1 (10 ounce) can cream of mushroom soup, undiluted
1/4 cup dry white wine or 1/4 cup chicken broth
hot cooked noodles
paprika (to garnish)
chopped parsley (to garnish)

Steps:

  • Clean the chicken livers by rinsing well, cutting each in half and removing all membranes and any fat. Pat dry.
  • Heat oil and butter in a large non-stick skillet. Saute livers, turning frequently, until light brown outside and just pink inside. (Or a little longer, if you like your livers well-done as my DH does.) Remove to a plate and keep warm.
  • Stir-fry the onion and green pepper in same skillet until golden and tender. Add soup and vermouth to skillet and stir to blend. Heat until creamy and hot.
  • Return livers to skillet. Cook and stir to combine and heat through.
  • Serve over hot noodles, garnished with paprika and parsley as desired.
  • Note: Mushrooms go well in this dish. You can add them in one of two ways. Saute approximately 1/4 to 1/3 pound sliced fresh mushrooms with the onion and green pepper. An easier way, if desired, is to add a 4-ounce can of drained mushrooms with the livers at the end of the recipe.

Nutrition Facts : Calories 341.4, Fat 21.3, SaturatedFat 6.7, Cholesterol 533.4, Sodium 745.8, Carbohydrate 9, Fiber 0.4, Sugar 2.5, Protein 27.5

SOUTHERN FRIED CHICKEN LIVERS



Southern Fried Chicken Livers image

Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.

Provided by Cindy Capps Lepp

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 7

1 pound chicken livers
1 egg
½ cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying

Steps:

  • Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
  • Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g

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