Best 3 Chicken Livers Marsala Recipes
Indulge in a culinary journey with our tantalizing Chicken Livers Marsala recipe, where succulent chicken livers are sautéed in a luscious Marsala wine sauce, complemented by earthy mushrooms, tender shallots, and a hint of fresh thyme. This classic Italian dish is elevated with a touch of cream, creating a rich and velvety sauce that perfectly coats each tender piece of liver. Explore variations of this delectable recipe, including a flavorful Chicken Livers Piccata with a tangy lemon-butter sauce, or venture into a bold Chicken Livers with Balsamic Glaze, where the sweetness of balsamic vinegar adds a delightful dimension to the dish. Each recipe offers a unique twist on the classic, catering to diverse palates and culinary preferences. Let your taste buds embark on an extraordinary adventure as you savor these exquisite Chicken Livers Marsala variations.
Here are our top 3 tried and tested recipes!
CHICKEN LIVERS WITH SHALLOTS AND MARSALA
Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Remove strings or sinew from livers. Sprinkle with the salt and pepper. Dredge lightly in flour; shake off excess.
- Heat olive oil and 2 tablespoons butter in a medium saute pan over medium heat. Saute livers in two batches (using more butter and oil if necessary with the second batch) until nicely browned and still pink in the center, about 2 minutes on each side.
- Remove livers from saute pan; place on a plate, covered with foil, to keep warm. Drain off all but 1 tablespoon fat; discard. If there is not enough fat in pan, add more olive oil. Add shallots and herbs; saute until shallots are soft and slightly browned, about 2 minutes. Add Marsala; simmer until reduced by half, about 2 minutes. Add stock; simmer until reduced by half, about 3 minutes.
- Remove pan from heat, and swirl in remaining butter. Season with salt and pepper. Pour sauce over livers before serving.
CHICKEN LIVERS MARSALA
Some people don't like chicken livers because of their taste, but this is awesome! If you don't like it, at least you tried!
Provided by Anna
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat.
- Spread softened butter evenly over both sides of each bread slice.
- Cook bread slices in hot skillet until browned, 2 to 3 minutes per side. Cut grilled bread diagonally into 2 triangles.
- Melt 1/4 cup butter in a skillet over medium heat; cook and stir chicken livers, prosciutto, sage, salt, and pepper in melted butter until the livers begin to firm, about 5 minutes.
- Remove chicken liver mixture from the skillet.
- Top each bread triangle with a portion of the chicken liver mixture.
- Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; simmer 3 minutes.
- Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 14.1 g, Cholesterol 238.5 mg, Fat 15.8 g, Fiber 0.6 g, Protein 11.7 g, SaturatedFat 8.7 g, Sodium 495.3 mg, Sugar 1.7 g
MARSALA CHICKEN LIVERS WITH NOODLES
Like chicken Marsala only with the livers.
Provided by barbara lentz
Categories Other Main Dishes
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook the noodles in salted boiling water then drain. Melt butter in a large skillet. Saute the onion and mushrooms until onions are softened and mushrooms are browned. Add the garlic and saute another minute.
- 2. Mix the flour with some salt and pepper. Pick through the chicken livers removing any membranes. Dredge the livers in the flour mixture. Place the livers in the pan with the onions and mushrooms. Add any left over flour to the pan also.
- 3. Pour the wine and chicken stock in the pan and cook until thickened. Taste and adjust for salt and pepper. Serve over noodles and garnish with chives.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
- Choose high-quality chicken livers: The quality of your chicken livers will greatly affect the final dish. Look for livers that are plump, smooth, and free of any blemishes.
- Soak the chicken livers in milk: Soaking the chicken livers in milk helps to remove any impurities and mellows out the flavor.
- Dredge the chicken livers in flour: Dredging the chicken livers in flour helps to create a crispy coating that will help to keep the livers moist and juicy.
- Cook the chicken livers over medium heat: Cooking the chicken livers over medium heat helps to prevent them from becoming tough and overcooked.
- Use a meat thermometer to ensure that the chicken livers are cooked through: The internal temperature of the chicken livers should reach 165 degrees Fahrenheit before you remove them from the heat.
- Serve the chicken livers with your favorite sides: Mashed potatoes, roasted vegetables, and a green salad are all great options.
Conclusion:
Chicken livers are a delicious and versatile ingredient that can be used to create a variety of dishes. When cooked properly, chicken livers are tender, juicy, and full of flavor. This recipe for Chicken Livers Marsala is a great way to enjoy this underrated ingredient. The chicken livers are dredged in flour and then sautéed in butter until they are golden brown. They are then simmered in a Marsala wine sauce until they are cooked through. The resulting dish is rich, flavorful, and sure to impress your guests.
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