Community Pick
Balsamic Chicken Livers
"If you are reading this, then you probably like chicken livers! This recipe, however, may convert the "others", namely husbands, boyfriends, wives or girlfriends who don't. I must admit I would never have thought of this combination, but the balsamic vinegar tempers the earthy taste of the livers. These are equally good cold, served as appetizers."
photo by Zurie
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄2 cup flour
- 1 teaspoon red chili pepper flakes
- 2 tablespoons olive oil
- 1 lb chicken liver, cleaned and cut in half
- 2 tablespoons balsamic vinegar
- 2 ounces butter
- salt and pepper
directions
- Combine the flour with the chili flakes in a resealable plastic bag.
- A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
- Repeat with remaining livers.
- Heat the oil in a large frying pan.
- Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
- Remove the livers from the frying pan.
- Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
- Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
- Add the butter, and continue to mix well.
- Return the livers to the pan, coating them with the sauce and warming them through.
- Serve, and enjoy.
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Reviews
-
Very nice recipe for chicken livers! I made it as directed but sprinkled the cooked livers with garlic salt and pepper when I removed them from the pan. I like how the balsamic and butter glazed them and the balsamic flavor was really complimentary. -
Excellent chicken livers! I did add plenty garlic and sage and would maybe double the butter and balsamico next time, for more sauce. -
I had some leftover liver after making cat food today and came upon this recipe. Mmmm, it was so good. I could barely tell it was liver. The sauce was delicious. I can't wait to make this again. -
I hate liver especially fried liver, but after trying this recipe, I think I might be buying liver more often. This was delicious! Tasted like a fancy meal at an expensive restaurant. The balsamic really made it work! -
This was awesome and simple to prepare. Hubby loved it as well!
see 24 more reviews
Tweaks
-
Substituted 2 teaspoons of dry Ranch dressing for the red peppers.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
