Greek chicken livers, a traditional and delectable dish, are a captivating culinary delight that tantalizes the taste buds with their rich, savory flavors. Originating from the sun-kissed lands of Greece, this dish has become a popular delicacy enjoyed by food enthusiasts worldwide. Prepared using tender chicken livers, aromatic herbs, and a symphony of spices, Greek chicken livers offer a harmonious blend of textures and flavors that leave an unforgettable impression. Whether served as an appetizer or a main course, this dish promises to transport you to the vibrant streets of Greece, evoking the essence of its culinary heritage.
Check out the recipes below so you can choose the best recipe for yourself!
GREEK CHICKEN LIVERS IN MADEIRA WINE
This is good over rice. Cooking time is not "passive" work time for this recipe because you have to stir most of the time.
Provided by echo echo
Categories Chicken Livers
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet over high heat, melt the butter and gently stir-fry the livers 5 minutes; remove with slotted spoon and keep warm.
- Add flour to the skillet, stir into butter, and cook, stirring, 1 minute.
- Slowly add the broth, whisking constantly, until you have a thick sauce.
- Lower the heat, add the next 5 ingredients (onion through pepper) and simmer 3-4 minutes, stirring constantly.
- Add the Madeira, stir into the mixture and simmer 5 more minutes.
- Stir in chicken livers and heat through.
Nutrition Facts : Calories 214.5, Fat 11.5, SaturatedFat 5.5, Cholesterol 407.7, Sodium 250.3, Carbohydrate 3.6, Fiber 0.2, Sugar 0.6, Protein 20.5
CHICKEN LIVER STROGANOFF WITH GREEK YOGURT
Our chopped challenge this week was chicken livers. We wanted to find a non-pate dish that highlighted the livers' flavor, and we thought stroganoff was the perfect choice. Chopped Basket Ingredient: chicken livers
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large stockpot of salted water to a boil (it should taste like sea water).
- Meanwhile, heat the oil over medium-high heat in a large, straight-sided saute pan until it shimmers. Sprinkle the chicken livers liberally with salt and pepper. In two batches, add the chicken livers to the hot oil and brown on both sides, about 3 minutes per batch. Transfer the browned livers to a plate.
- Once all of the livers have been browned, add 2 tablespoons of the butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally. Add 2 more tablespoons of the butter and the onions, season with salt and pepper and cook until slightly softened and lightly browned, 3 to 5 minutes. Take the pan off of the heat and carefully add the cognac. Stir to combine, place the pan back on the heat and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3 to 5 minutes.
- Meanwhile, slice the browned livers into long strips about 1/2-inch thick.
- Reduce the heat to medium-low, stir the yogurt into the sauce and season with salt and pepper. Then add the livers and stir to combine. Simmer the sauce until the livers are cooked to your liking, 3 to 5 minutes for medium. Season with salt and pepper.
- While the livers are cooking in the sauce, cook the egg noodles in the boiling water until al dente, 5 to 8 minutes. Then drain. Toss the hot egg noodles with the remaining butter and half of the parsley. Season with salt and pepper.
- To serve, divide the egg noodles among 4 to 6 bowls and top with the chicken livers and sauce. Garnish with the remaining parsley. Alternatively, this dish can be served family-style on a large platter.
CHOPPED CHICKEN LIVERS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Yields: about 1/2 cup
STOLEN GARLIC CHICKEN LIVERS
This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret!
Provided by dround
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Wash, trim and dry the Chicken Livers.
- DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
- Whilst still on the cooker add the oil, lemon juice and salt to taste.
- Stir once gently to mix.
- Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
- The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
- Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking.
- Bon Appetite!
AMAZING GARLIC CHICKEN LIVERS
This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.
Provided by jchasko
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g
GRECIAN CHICKEN
The caper, tomato and olive flavors will whisk you away to the Greek isles. This easy skillet dish is perfect for hectic weeknights. -Jan Marler, Murchison, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.
Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 393mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
Tips:
- To ensure the livers are cooked evenly, slice them into uniform pieces. This will help them cook at the same rate.
- Dredging the livers in seasoned flour before cooking will help them brown and develop a crispy outer layer.
- Use a well-seasoned cast iron skillet or non-stick pan for cooking the livers. This will help prevent them from sticking.
- Cook the livers over medium heat until they are golden brown and cooked through. Overcooking will make them tough and dry.
- Add a splash of white wine or lemon juice to the pan after cooking to deglaze it and create a flavorful sauce.
- Serve the livers immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Greek chicken livers are a delicious and versatile dish that can be enjoyed as an appetizer or main course. They are easy to make and can be prepared in a variety of ways. Whether you prefer them grilled, fried, or baked, these flavorful livers are sure to be a hit with your family and friends.
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