Balsamic Chicken Livers with Carmelized Onions



"I love what Balsamic vinegar does for these livers. This recipe would be wonderful as an appetizer with livers cut smaller and on tooth picks - even add some fried crisp bacon. If you wish add mushrooms to the onions while they are frying. This is very nice served over noodles"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (213.4 g)
  • Calories 288
  • Total Fat - 13.5 g
  • Saturated Fat - 5 g
  • Cholesterol - 287.4 mg
  • Sodium - 148.6 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.7 g
  • Protein - 22.5 g
  • Calcium - 34.4 mg
  • Iron - 3.3 mg
  • Vitamin C - 8.6 mg
  • Thiamin - 0.1 mg

Step 1

In a large plastic bag mix together the flour, chili flakes, salt & pepper

Step 2

Place the prepred liver in the bag, shake until each liver is lightly coated on both sides

Step 3

Set aside

Step 4

Spray a large skillet with olive oil, medium-low heat

Step 5

Add chpped onions,saute until golden and carmelized about 15-20 minutes

Step 6

Move onions aside, add livers

Step 7

Cook for 3 minutes, flip and cook for a further 3 minutes

Step 8

Add the butter and balsamic

Step 9

Carefully stir everything together.

Step 10

Cokk for a further minute or two

Tips & Variations


  • Large skillet

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