By mandabears on January 16, 2004
Photo by Bergy
Photo by Bergy
"This is definitely comfort food for Buggy and me. The marinade makes it a little different from common sauted chicken livers. Prep time includes marinating time"
Serving Size: 1 (158 g)
Servings Per Recipe: 4
"I love chicken livers and this was a good way to make them. I followed the recipe exactly but it it was hard to separate the livers from the marinade, so I cooked them a bit and then it was easy to drain out the marinade to add back in at the end. After I removed the livers, I added onions and some olive oil and added the sauce back and livers back in when the onions were soft. The only thing I didn't love about this recipe was the slight sweetness from the ketchup."
"Hi Renee, when I tried this recipe I was hesitant about the ketchup & dry mustard - but my fears were for naught - the livers were delcious! Instead os serving over rice we served it over buttered parslied noodles with small spring peas and the livers were exceptional! We had enough gravy for the livers to stay moist and also for the noodles. Thank you so much for sharing, it was really great comfort food, Diane :=)"
"The flavor of this dish is nice, but I had a problem with the texture. I rinsed, then marinated the chicken livers 45 minutes. When cooking they fell apart and were extremely mushy, nothing like the ones in Bergy's photo. I wonder what happened? I am giving 4 stars for the flavor and will try this recipe again. Thanks! "
"A wonderful combination of flavor that enfuse the chicken livers. I would be careful marinating the livers too long, they could soften. The recipe suggests 1 hour and I think that is just right. I added some onions to the pan but otherwise followed the recipe cutting back to 1/2 lb of liver. Thanks mandabears I will be making this recipe again"