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How To make Sherried Chicken Livers
3 sl Bacon, cut crosswise in 1/2
-inch-wide strips 1 lb Chicken livers, cut in
-halves Salt & pepper 1 lg Onion, slivered
1/4 lb Large mushrooms, sliced or
-quartered 1 lg Clove garlic, minced
1/2 ts Dried basil
1/2 ts Dried oregano
1/4 ts Dried savory
1 cn (6 oz) tomato paste
3/4 c Dry sherry
3/4 c Chicken stock or broth
1 tb Butter
1 tb Olive oil
1/4 c Chopped parsley
Grated parmesan cheese, to -pass as condiment Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels. Sprinkle chicken livers with salt & pepper and cook in bacon drippings until well browned, removing to a plate as they are browned. Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned. Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth. Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes. When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated thru, about 2 or 3 minutes. Adjust seasonings with salt & pepper. Sprinkle with parsley
and serve hot over rice, polenta or pasta. (Editorial note: After trying all three, I very much prefer rice with this dish.) Serves 4.
How To make Sherried Chicken Livers's Videos
Quick 'n Easy Chicken Liver Pate
CHICKEN LIVER PATE
240-250g chicken liver
50g butter
1 small onion - finely chopped
1 large clove garlic - crushed
2 tablespoons tomato paste
pinch of mixed herbs
3 tablespoons sherry
2 tablespoons cream
1 tablespoon chopped parsley
salt and pepper
METHOD
Remove veins from chicken livers, rinse well and drain.
Melt butter in pan,
add onion and garlic. Cook until soft and add chicken liver. Saute quickly
then add tomato paste, mixed herbs and 2 tablespoons sherry.
Cover and cook until liver has changed colour and firm to touch. Cool.
Place in blender, season, add remaining 1 tablespoon sherry, cream and chopped parsley.
Blend until smooth.
Place in china pots and chill.
MAKE YOUR OWN PATE ! EASY AND HEALTHY ... pork shoulder , chicken liver , manzanilla dry Sherry ..
A great fridge staple , this lovely pork and chicken liver pate , infused with manzanilla dry Sherry from Jerez .
Easy Dinner in 30 Minutes! Tender & Delicious CREAMY CHICKEN LIVERS. Recipe by Always Yummy!
Chicken liver braised with sour cream, onion and spices in the pan comes out particularly tender and juicy. It literally melts in the mouth and will come to taste of grown-ups and kids. This dish is easy to cook, the main thing is to not overdo to have it soft and juicy. Chicken liver in sour cream cooked to this easy recipe is a perfect idea for tasty and healthy meal for whole family! Watch our video recipe and go ahead!
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• chicken liver – 1,8 lb | 800 g
• onion – 10,5 oz | 300 g
• garlic – 2 cloves
• sour cream – 14 oz | 400 g
• mustard – 2 tsp
• butter – 1 oz | 30 g
• salt to taste
• pepper to taste
• dried oregano – ½ tsp
• dried basil - ⅓ tsp
• dried thyme - ⅓ tsp
✔︎ You will need:
• carving board
• pan
???? Preparation:
1. Cut the chicken liver into halves, remove the veins and fragments of green-yellow to have it not bitter.
2. Cut the onion into half rings.
3. Dry well the liver with paper towels and cut into pieces.
4. Heat a pan with the butter, add the onion and fry over medium heat for 5-7 minutes.
5. Push the onion to the sides making a space in the middle of the pan.
6. Fry the chicken liver by parts for 5 minutes over medium heat, not all the amount at a time as it will be boiled not fried then.
7. Add salt and ground black pepper to taste, the minced garlic, mustard, oregano, basil and thyme.
8. Stir and fry for a minute over medium heat.
9. Add the sour cream, stir and simmer over medium heat for 10 minutes stirring occasionally.
10. Serve the sour cream chicken liver hot having sprinkled with chopped-up greens. Mashed potato, pasta or boiled rice are perfect to garnish it.
#dinner #chickenliver #alwaysyummy
Chicken Liver Recipe-Chinese Style
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fortunecookingcheftom.com
1/2 cup of chopped cilantro, 1/3 cup of chopped onion, 1/3 cup of chopped bell pepper, 3-4 pieces of lemongrass, 7 oz of chicken liver, 1 TBS of vegetable cooking oil, 1 tsp of minced ginger, 1 tsp of minced garlic, 1 tsp of hot chili, 2 tsp of sherry cooking wine, 1 tsp of oyster sauce, 2 tsp of soy sauce, 1 tsp of honey, 1 tsp of sesame oil.
Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Nandos Peri Peri Livers Recipe | Step By Step Recipe | South Africa | EatMee Recipes
Who else goes to Nandos & orders the livers? I know I do but sometimes we just want to stay home & still enjoy this dish.
⬇️⬇️⬇️⬇️ CLICK FOR INGREDIENTS ⬇️⬇️⬇️⬇️
Nandos Peri Peri Livers is a spicy & gravy filled dish. It is enjoyed as a starter, main or as a side dish.
It may not suite everyone's palate but if you try preparing it this way, I guarantee you will devour it.
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Nandos Peri Peri Livers Ingredients:
◆500 grams chicken livers
◆100 ml water
◆125 grams Nandos Peri Peri sauce
◆2 tablespoons olive oil
◆½ onion
◆2 tablespoons butter or margarine
◆½ teaspoon salt
◆1 teaspoon ginger & garlic paste
◆1 teaspoon cayenne pepper
◆1 teaspoon garlic powder
◆2 tablespoons chili powder
◆1 teaspoon chicken spice
◆1 teaspoon red chili flakes
◆250ml fresh cream
◆fresh parsley or coriander for garnishing
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#NANDOS #LIVERS #SOUTHAFRICA