Best 8 Chicken Livers With Green Peppercorns Recipes

CHICKEN LIVER PATE WITH GREEN PEPPERCORNS AND SHERRY

Steps:

• Soak the chicken livers in the milk overnight, and before using, drain off the milk and rinse the livers in cold water.
• Melt half the butter in a saucepan and sauté the onion gently until soft and golden but not dark brown.
• Add the chicken livers and the rest of the ingredients EXCEPT for the crushed green peppercorns and the rest of the butter. Cook the mixture until the livers become firm and change colour, about 10 minutes.
• Blend the liver mixture in the blender or a food processor and once smooth, stir in the crushed green peppercorns. Add more salt and pepper to taste.
• Transfer to a serving dish, the mixture should "not quite" fill it up. Refrigerate for 2 hours or until firm. Melt the remaining butter, and carefully spoon it over the pate, refrigerate until set (approx 1 hour) garnish with whole green peppercorns and coriander.

CHICKEN LIVERS, WITH GREEN PEPPERCORNS

Steps:

• Dust the livers with flour and brown them in the safflower oil. Set aside.
• Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
• Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.

CHICKEN LIVERS WITH ONIONS & GREEN PEPPERS

Steps:

• In large deep skillet, add olive oil and preheat to medium heat.
• Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
• In medium bowl, beat egg until frothy and cold water.
• Place flour in a flat pan with the salt and pepper.
• Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
• Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
• Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
• Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
• Stir around until simmering.
• Serve with hot buttered noodles or rice.
• In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.

PERI PERI CHICKEN LIVERS

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
• Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.

CHICKEN LIVER PARFAIT WITH GREEN PEPPERCORNS (GRAVETYE MANOR)

Steps:

• Melt butter over very low heat. Remove from heat and allow to sit until sediment settles on the bottom. Strain carefully through several thicknesses of cheesecloth, discarding sediment.
• Line a 10-inch by 3-inch terrine with thin slices of the pork fat.
• Drain the raisins, reserving the liquid. Pat raisins dry on paper towel.
• Strain the milk from the livers. Place the livers in blender and with the power on slowly add warm clarified butter, processing until livers are pureed. Add the soaking liquid and process until smooth.
• Stir in all the remaining ingredients. Adjust seasonings.
• Pour the mixture into the prepared terrine; place the sprig of thyme on top and cover with pork fat.
• Place in a pan containing boiling water and place in 350-degree oven. Cook until the top is quite firm when pressed, about an hour to an hour and 10 minutes.
• Remove from hot water bath and cool. Refrigerate and chill completely.
• Slice when cold and serve. It is excellent with brioche toast.

CHICKEN LIVER PATE WITH GREEN PEPPERCORNS

Steps:

• Rinse chicken livers and pat dry.
• Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
• Drain and puree in blender.
• Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
• Set aside.
• Melt 1 T.
• butter in skillet and cook shallots and garlic until soft.
• Add wine, cognac, port and remaining madeira.
• Flame and reduce to 1/2.
• Remove from heat and cool slightly.
• Add clarified butter slowly while beating vigorously with wooden spoon.
• Sir in raisins and peppercorns.
• Place in buttered 1 1/2 quart pate mold or souffle.
• Place bay leaves atop.
• Cover with double layer of foil and lid.
• Place in boiling water bath.
• Bake 325 degrees 3 hours.
• Add water as needed.
• Remove and cool on rack.
• Chill in fridge 1 day before serving.

CHICKEN LIVERS PERI PERI

Steps:

• Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
• Remove livers to a bowl, and reserve marinade.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

LIVER WITH PEPPERS AND ONIONS

Steps:

• In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.