How To Make Chicken Livers with Caramelized Onions and Madeira
Fruity notes of peach and orange, and sweet caramelized onions elevates the richness of these chicken livers, making it a unique and flavorful dinner meal!
In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, ½ teaspoon of the salt and ⅛ teaspoon of the pepper.
Cook, stirring frequently, for about 15 minutes, until the onions are well browned. Remove the onions from the pan and put on a serving platter or individual plates.
In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper
Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook for about 2 minutes longer, until browned. The livers should still be pink inside.
Remove the chicken livers from the pan and put them on top of the onions.
Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
Pour the sauce over the livers and the onions. Top with the egg and parsley. Enjoy!
- Calories: 336.24kcal
- Fat: 18.52g
- Saturated Fat: 3.36g
- Trans Fat: 0.13g
- Monounsaturated Fat: 8.84g
- Polyunsaturated Fat: 4.97g
- Carbohydrates: 11.90g
- Fiber: 1.70g
- Sugar: 5.11g
- Protein: 26.37g
- Cholesterol: 526.33mg
- Sodium: 555.08mg
- Calcium: 42.63mg
- Potassium: 500.36mg
- Iron: 13.23mg
- Vitamin A: 4694.95µg
- Vitamin C: 34.84mg
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