Sautéed Chicken Livers, Bacon and Onions

Sautéed Chicken Livers, Bacon and Onions Recipe - Ingredients and Steps

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Sautéed Chicken Livers, Bacon and Onions is a delicious and hearty dish that is perfect for a cozy night in. The combination of tender chicken livers, crispy bacon, and sweet onions creates a rich and flavorful meal that is sure to satisfy your taste buds.

History

This recipe has been a favorite in many households for generations. Chicken livers have long been a popular ingredient in many cuisines around the world, prized for their rich flavor and tender texture. When paired with bacon and onions, they create a dish that is both comforting and satisfying.

Ingredients

1 pt (473 ml) of chicken livers, cleaned
0.5 lb (227 g) of crisp bacon
2 medium onions
0.5 to 0.75 cup of cooking sherry
1 tsp of kosher salt
1 tbsp of fresh parsley, finely chopped
3 tbsp of vegetable oil
2 tbsp of sweet butter
0.25 tsp of freshly cracked black pepper
a dash of sweet hungarian paprika
1 cup of sliced mushrooms
0.75 lb (340 g) of linguine pasta, cooked al dente
a sprinkling of grated parmesan cheese (optional)

How to prepare

Fry the bacon in a pan until it becomes crisp.
Remove the bacon from the pan and drain it on a paper towel.
Place the vegetable oil in a large non-stick pan.
Add the onion slices to the pan and sauté them until they become translucent.
Add the chicken livers to the pan and cook them until there are no signs of blood.
Add the seasoning, mushrooms, and sherry to the pan.
Continue cooking and toss frequently until the mushrooms begin to soften.
Re-season if necessary.
Reduce the sauce until it thickens slightly.
Place the cooked pasta in the bottom of a large pasta bowl.
Toss the pasta with the butter to evenly coat it.
Pour the chicken livers and their sauce over the center of the pasta.
Break the crisp bacon into bite-size pieces and place them over the livers.
Sprinkle the entire serving dish, including the edges, with some more freshly chopped parsley.
Serve immediately with hot Italian bread and your favorite red wine. Enjoy!

Variations

Add some chopped garlic or herbs for extra flavor.
Substitute the chicken livers with beef or pork liver for a different twist.
Use pancetta or prosciutto instead of bacon for a different flavor profile.

Cooking Tips & Tricks

Be sure to clean the chicken livers thoroughly before cooking to remove any impurities.

- Cooking the bacon until it is crisp will add a nice crunch to the dish.

- Sautéing the onions until they are translucent will help to bring out their natural sweetness.

- Adding a splash of cooking sherry to the pan will deglaze the pan and add a depth of flavor to the dish.

Serving Suggestions

This dish pairs well with a side salad or steamed vegetables. It can also be served over rice or mashed potatoes for a heartier meal.

Cooking Techniques

Sautéing the chicken livers and onions until they are cooked through but still tender will ensure that they are flavorful and juicy.

Ingredient Substitutions

If you don't have cooking sherry, you can use white wine or chicken broth as a substitute. You can also use turkey bacon or vegetarian bacon as a substitute for the bacon.

Make Ahead Tips

You can prepare the bacon and onions ahead of time and store them in the refrigerator until you are ready to finish the dish. Just reheat them in a pan before adding the chicken livers and mushrooms.

Presentation Ideas

Serve this dish in a large pasta bowl with a sprinkling of grated parmesan cheese on top for a beautiful presentation. Garnish with fresh parsley for a pop of color.

Pairing Recommendations

This dish pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot. It also goes well with a side of crusty Italian bread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on the stove until heated through.

Nutrition Information

Calories per serving

Each serving of Sautéed Chicken Livers, Bacon and Onions contains approximately 400 calories.

Carbohydrates

This dish is relatively low in carbohydrates, with most of the carbs coming from the pasta. Each serving contains approximately 30 grams of carbohydrates.

Fats

The bacon and butter in this dish contribute to the fat content. Each serving contains approximately 20 grams of fat.

Proteins

Chicken livers are a great source of protein, with each serving containing approximately 25 grams of protein.

Vitamins and minerals

Chicken livers are also rich in vitamins and minerals, including iron, vitamin A, and vitamin B12.

Alergens

This dish contains dairy (butter) and gluten (pasta). It may also contain soy (from the cooking sherry). Please be mindful of any allergies or dietary restrictions.

Summary

Overall, this dish is a good source of protein and vitamins, but it is higher in fat and calories. Enjoy it in moderation as part of a balanced diet.

Summary

Sautéed Chicken Livers, Bacon and Onions is a delicious and satisfying dish that is perfect for a cozy night in. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Sautéed Chicken Livers, Bacon, and Onions. It was many years ago, when I was just a young girl learning the ways of the kitchen from my own grandmother. She was a master cook, with a wealth of recipes passed down through generations.

One day, as I watched her expertly prepare a meal for our family, she pulled out a small, tattered notebook from the kitchen drawer. Inside were handwritten recipes, some faded with age, others stained with ingredients from years past. As she flipped through the pages, she came to a recipe that caught my eye - Sautéed Chicken Livers, Bacon, and Onions.

I had never heard of such a dish before, and I was intrigued by the combination of flavors and textures. My grandmother noticed my interest and smiled, telling me that this was a recipe she had learned from a dear friend many years ago. She explained that chicken livers were a delicacy in some cultures, and when cooked properly, they could be incredibly flavorful and tender.

As she began to gather the ingredients and prepare the dish, I watched closely, eager to learn the secrets of this unique recipe. She started by slicing thick-cut bacon into small pieces and crisping them up in a hot skillet. The smell of sizzling bacon filled the kitchen, making my mouth water in anticipation.

Next, she added thinly sliced onions to the pan, allowing them to caramelize and soften in the bacon fat. The sweet aroma of onions mingled with the salty bacon, creating a mouthwatering scent that lingered in the air. I couldn't wait to see what came next.

Finally, she added the chicken livers to the pan, seasoning them with salt, pepper, and a touch of garlic. As they cooked, they turned a beautiful shade of golden brown, their rich flavor intensifying with each passing minute. The bacon and onions added depth and complexity to the dish, creating a symphony of flavors that danced on my taste buds.

When the dish was finally ready, my grandmother plated it up with a side of creamy mashed potatoes and a simple green salad. I took my first bite, savoring the tender chicken livers, the crispy bacon, and the sweet caramelized onions. It was a revelation - a dish unlike any I had ever tasted before.

From that moment on, Sautéed Chicken Livers, Bacon, and Onions became a staple in our household. My grandmother would make it for special occasions, or simply when she wanted to treat us to a delicious meal. Each time she cooked it, I would watch and learn, committing the recipe to memory so that I could one day recreate it for my own family.

Years passed, and I grew older, but my love for cooking never wavered. I continued to experiment with new recipes and techniques, always drawing inspiration from my grandmother's vast collection of culinary knowledge. And though she is no longer with us, her spirit lives on in every dish I prepare, especially in the beloved recipe for Sautéed Chicken Livers, Bacon, and Onions.

To this day, whenever I make this dish, I can't help but think of my grandmother and the joy she brought to our family through her cooking. Her legacy lives on in every bite, reminding me that the best recipes are not just about the ingredients, but about the love and care that goes into creating them. And for that, I am forever grateful.