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How To make Sherried Chicken Livers
3 sl Bacon, cut crosswise in 1/2
-inch-wide strips 1 lb Chicken livers, cut in
-halves Salt & pepper 1 lg Onion, slivered
1/4 lb Large mushrooms, sliced or
-quartered 1 lg Clove garlic, minced
1/2 ts Dried basil
1/2 ts Dried oregano
1/4 ts Dried savory
1 cn (6 oz) tomato paste
3/4 c Dry sherry
3/4 c Chicken stock or broth
1 tb Butter
1 tb Olive oil
1/4 c Chopped parsley
Grated parmesan cheese, to -pass as condiment Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels. Sprinkle chicken livers with salt & pepper and cook in bacon drippings until well browned, removing to a plate as they are browned. Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned. Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth. Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes. When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated thru, about 2 or 3 minutes. Adjust seasonings with salt & pepper. Sprinkle with parsley
and serve hot over rice, polenta or pasta. (Editorial note: After trying all three, I very much prefer rice with this dish.) Serves 4.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
How to Make Chicken Liver Pâté with Elle Simone Scott | ATK Cooking School
With the right recipe, chicken liver pâté shouldn't be intimidating at all.
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Creamy Peri-Peri Chicken Livers Recipe | Wanna Cook
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Looking for a delicious and easy-to-make recipe that will satisfy your cravings? Try this creamy peri-peri chicken livers recipe! This dish is perfect for those who love spicy food and want to stay warm and happy during the cold winter months. The chicken liver recipe is quick and easy to make as a starter for a party or you can even make a whole dinner out of it. You can adjust the heat like you want to. It’s a great recipe to warm you and your family up this winter. Serve with fresh ciabatta bread on the side.
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MINIMUM LABOR, MAXIMUM FLAVOR!
Ingredients
[ ] Chicken Livers
[ ] Butter
[ ] Onion
[ ] Peppers
[ ] Garlic
[ ] Curry powder
[ ] Aromat
[ ] Shisanyama Spice
[ ] Tomato paste
[ ] Gochujang paste
[ ] Cream
[ ] Black pepper
[ ] Lightly flour the liver
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Seared Chicken Liver with Cherry Glaze Recipe
Learn how to make seared chicken livers with cherry glaze recipe. Do you love chicken livers? This great chickens liver recipe is for you. This tapas dish is often served in Andalusia's tapas bars and is equally popular made with lamb or calf's kidneys.
▶Chicken Liver ingredients: 0:20
▶Chicken Liver method: 0:44
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Pan Fried Chicken Liver with Pear - Market Kitchen
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Smokey Chicken Liver Pate - Probably the world's best starter
Smokey Chicken Liver Pate - Probably the world's best starter
This pate truely is one of the best starters there is out there folks. I used some smoked butter in this version which was taken from a recipe in Jane Grigson's book Charcuterie and French pork cookery, from grub street publishing.
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