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    You are in: Home / Recipes / Chicken Livers W/Caramelized Onion and Madeira Recipe
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    Chicken Livers W/Caramelized Onion and Madeira

    Chicken Livers W/Caramelized Onion and Madeira. Photo by Bergy

    1/3 Photos of Chicken Livers W/Caramelized Onion and Madeira

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    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    10 mins

    22 mins

    Manami's Note:

    Rich tasting caramelized onions combined with Madeira makes a spectacular sauce for chicken livers. Serve with rice or over toast so you don't miss a single drop. Update: 06/22/09 - if the sauce is running low add some chicken broth or beef broth to extend it! ;)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
    2. 2
      Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
    3. 3
      Cook, stirring frequently, until the onions are well browned, about 15 minutes.
    4. 4
      Remove the onions from the pan and put on a serving platter or individual plates and keep warm.
    5. 5
      In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
    6. 6
      Season the chicken livers with the remaining salt & pepper.
    7. 7
      Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
    8. 8
      The livers should still be pink inside.
    9. 9
      Remove the chicken livers from the pan and put them on top of the onions.
    10. 10
      Return the pan to the heat and add Madeira.
    11. 11
      Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
    12. 12
      Pour the sauce over the livers and the onions.
    13. 13
      Top with egg (if using) and parsley.
    14. 14
      Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.

    Browse Our Top Chicken Livers Recipes

    Ratings & Reviews:

    • on June 21, 2009

      55

      i soaked my livers in milk for one hour prior to cooking, used vidalia onions and marsala wine as i had no madeira, port, or sherry. i served over buttered toast. the plated dish was fantastic with very little "livery" taste, and the meal was light yet rich tasting. also, as the amount of sauce generated after deglazing did not seem sufficient, i extended it with chicken stock.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2009

      55

      Lovely tasty recipe. I used Marsala wine instead of Madeira - excellent flavor. We really enjoyed this recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Livers W/Caramelized Onion and Madeira

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 317.5
     
    Calories from Fat 154
    48%
    Total Fat 17.1 g
    26%
    Saturated Fat 3.5 g
    17%
    Cholesterol 490.5 mg
    163%
    Sodium 542.0 mg
    22%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 1.2 g
    5%
    Sugars 4.3 g
    17%
    Protein 24.9 g
    49%

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