PORT-GLAZED CHICKEN LIVERS AND ONIONS
Steps:
- In a heavy skillet sauté the onions in the butter over moderately high heat, stirring, until they are golden brown and transfer them to a plate. In a bowl toss the chicken livers, patted dry, with the flour and salt and pepper to taste, heat the oil in the skillet over moderately high heat until it is hot but not smoking, and in it sauté the chicken livers, turning them, for 3 minutes, or until they are just cooked through but still pink within. Add the onions, the Port, and 3 tablespoons water and cook the mixture over moderate heat, stirring, for 2 minutes, or until the liquid is thickened. Stir in 2 tablespoons of the parsley and salt and pepper to taste, divide the mixture between 2 heated plated, and top each serving with half the remaining parsley and half the hazelnuts.
- To Toast and Skin Hazelnuts
- Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove the skins and let them cool.
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Rosa Butler
r49@gmail.comThis recipe is not for me. I don't like the taste of chicken livers.
ganizani yona8
yona8g@hotmail.comI'm not sure what went wrong, but my chicken livers turned out tough and dry. I think I may have overcooked them.
Birna Bear
b.bear@hotmail.comI had some trouble finding chicken livers at my local grocery store. I ended up using chicken thighs instead, and they turned out great.
Moon Gaming
m-g47@hotmail.comThis dish is a bit too sweet for my taste. I think I would reduce the amount of port in the glaze next time.
Danielle Ibarra
i-danielle@aol.comI'm so glad I found this recipe. It's a great way to use up leftover chicken livers.
PK Tiger
tiger-p@yahoo.comThis recipe is a keeper! I will definitely be making it again.
Belmiloud Oussama
belmiloud-oussama@yahoo.comI love the combination of flavors in this dish. The sweetness of the port glaze pairs perfectly with the savory chicken livers.
ayeshia sutton
sutton11@hotmail.comThis is a great recipe for a quick and easy weeknight meal. The chicken livers cook up quickly, and the port glaze is simple to make.
Lujain Ahmed
a_l@hotmail.frI'm not usually a fan of chicken livers, but this recipe changed my mind. The port glaze was delicious and really helped to elevate the dish.
Matthew S
matthews0@gmail.comThis recipe was a hit! The chicken livers were tender and flavorful, and the port glaze was the perfect complement. I served it over mashed potatoes and green beans, and my family loved it.