Best 3 Tender Hungarian Chicken Livers Recipes
**Discover the Delicacies of Tender Hungarian Chicken Livers: A Culinary Journey Through Multiple Flavorful Recipes**
Embark on a tantalizing culinary adventure with our diverse collection of tender Hungarian chicken liver recipes. These delectable dishes, deeply rooted in Hungarian culinary traditions, promise an explosion of flavors that will captivate your taste buds. From the classic and beloved Chicken Liver Paprikash, a rich and creamy stew infused with the warmth of paprika, to the innovative and zesty Chicken Liver Pâté, a smooth and velvety spread perfect for any occasion, our recipes offer a range of options to suit every palate. Whether you're a seasoned cook seeking to expand your culinary repertoire or a beginner eager to explore new flavors, our detailed instructions and helpful tips will guide you through each recipe, ensuring a successful and satisfying cooking experience. So, prepare to indulge in the exquisite flavors of Hungarian chicken livers and embark on a culinary journey you won't soon forget.
**Recipes Included:**
1. **Classic Chicken Liver Paprikash:** Immerse yourself in the comforting embrace of this traditional Hungarian stew, featuring tender chicken livers simmered in a luscious sauce of onion, garlic, paprika, and sour cream.
2. **Chicken Liver Pâté:** Experience the elegance of this velvety smooth pâté, made from a harmonious blend of chicken livers, butter, cream, and a touch of cognac, perfect for spreading on crackers or crostini.
3. **Chicken Liver with Apples and Bacon:** Delight in the sweet and savory symphony of this skillet dish, where tender chicken livers are sautéed with apples, bacon, and onions, creating a harmonious balance of flavors.
4. **Chicken Liver Stroganoff:** Embark on a journey to culinary excellence with this rich and creamy stroganoff, featuring sautéed chicken livers enveloped in a decadent sauce of mushrooms, onions, and sour cream, served over egg noodles.
5. **Chicken Liver Salad:** Relish the simplicity and freshness of this classic salad, combining tender chicken livers with crisp vegetables, hard-boiled eggs, and a tangy dressing, perfect for a light and satisfying meal.
HUNGARIAN CHICKEN
Ever since I made Hungarian Chicken for the first time (after coming across it in an old church cookbook), it's been a family and company favorite. Seconds are always requested. My husband, our three children (4, 2 and 4 months-quite an active group!) and I live in a very small town in the Texas panhandle. We enjoy working outside the yard or our small garden. But, to tell you the truth, I think I'd be content in the kitchen all day!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Combine flour, salt and pepper in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., Melt 1 tablespoon butter in a large skillet. Add onion and cook until tender. Remove from pan and set aside. In the same skillet, melt remaining butter and brown chicken on all sides., Combine tomato juice, paprika, sugar and salt; add to chicken. Add bay leaf, broth and onion. Cover and simmer 45-60 minutes or until chicken is tender., Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream. Heat through (do not boil). Pour sauce over chicken. Serve with noodles.
Nutrition Facts : Calories 457 calories, Fat 29g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 774mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
CHICKEN LIVERS AND ONIONS, VENETIAN STYLE
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix the raisins and vinegar together and set aside.
- Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
- Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
- Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
- Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams
SOUTHERN FRIED CHICKEN LIVERS
Mom made them because they are cheap, and now the convenience stores sell them in the South! You must have a fry screen -- these darn things pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.
Provided by Cindy Capps Lepp
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
- Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 27.5 g, Cholesterol 458.5 mg, Fat 28.9 g, Fiber 1 g, Protein 24 g, SaturatedFat 5.1 g, Sodium 86.5 mg, Sugar 2.1 g
Tips:
- Choose Fresh Livers: Opt for fresh, plump, and evenly colored chicken livers. Avoid any that appear slimy or discolored.
- Proper Cleaning: Clean the livers thoroughly by removing any connective tissue or bile ducts. Rinse them well under cold water.
- Seasoning Secrets: Use a combination of paprika, garlic, salt, and pepper as the basic seasoning. You can also add other herbs and spices like cumin, oregano, or thyme for extra flavor.
- Flour Coating: Dredge the livers in flour before cooking. This helps create a crispy outer layer while keeping the insides tender.
- Cooking Temperature: Cook the livers over medium heat to prevent overcooking. Overcooked livers become tough and rubbery.
- Don't Overcrowd the Pan: Avoid overcrowding the pan with livers as this can cause them to steam rather than fry, resulting in a soggy texture.
- Monitor Cooking Time: Keep a close eye on the livers during cooking. They cook quickly, so it's important to remove them from the pan as soon as they are done to prevent overcooking.
Conclusion:
Tender Hungarian Chicken Livers is a delectable dish that combines the rich flavor of chicken livers with a crispy outer coating and a tender interior. By following the tips outlined above, you can create this dish at home with ease. Serve it as an appetizer or a main course, accompanied by your favorite sides. The combination of flavors and textures in this dish is sure to impress your family and friends. So, gather your ingredients, put on your apron, and let's get cooking!
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