Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions. Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that’s OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so. Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.) Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt. Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
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.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Clean the livers by removing any connective tissue and cut them in half. Pat dry on paper towels. Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally. Add the chicken livers and cook for 5 to 6 minutes. Season with salt and pepper. Add the wine and cook, stirring to incorporate any pan drippings, for an additional minute or two. Adjust the seasonings. Garnish individual servings with parsley. Per Serving: 362 Calories; 23g Fat (59.9% calories from fat); 23g Protein; 12g Carbohydrate; 2g Dietary Fiber; 529mg Cholesterol; 215mg Sodium.
Yield Makes 4 (first course) or 2 (main course) servings Number Of Ingredients 9 Steps:
Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil. Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions. Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Bring a large pot of water to a boil. Heat 2 tablespoons olive oil & red pepper flakes(if using) in a large skillet. Saute onions until caramelized. Add bay leaf and the livers. Cook 5-7 minutes or until completely cooked through. Add white wine and simmer until half the wine evaporates. Heat remaining olive oil in a separate skillet. Sauté mushrooms & season with salt and pepper. Cook until tender. Combine mushrooms & roasted garlic with the livers. Cook fettuccine according to the directions. Drain and toss with the sauce. Stir in parsley and sprinkle with cheeses.
Yield serves 4 Number Of Ingredients 10 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).
More about “chicken livers with caramelized onions and mushrooms recipes”
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.
