Savory Chicken Livers with Caramelized Onions and Madeira Reduction
Experience the rich, luxurious flavors of savory chicken livers paired with the sweetness of caramelized onions and the elegance of Madeira wine. This dish is perfect for those looking to savor gourmet flavors at home. The caramelized onions create a deep, sweet backdrop that complements the richness of the tender, juicy livers, while the Madeira reduction adds a complex depth of flavor. Enjoy this delightful combination over a bed of fluffy rice or on toasted bread to ensure you capture every last drop of the sumptuous sauce. Perfect for impressing guests or indulging in a comforting meal.
N/A
Servings
163
Calories
9
Ingredients
Ingredients
Cooking oil
3 tablespoons (None)
Onions
3 (Sliced thin (about 4 cups))
Salt
3/4 teaspoon (Divided)
Black pepper
1/4 teaspoon (Fresh ground, divided)
Sugar
1/2 teaspoon (None)
Chicken livers
1 1/4 lbs (Cut in half and patted dry)
Madeira wine
1/2 cup (None)
Fresh parsley
2 tablespoons (Chopped)
Hard-boiled egg
1 (Chopped (optional))
Instructions
1
In a large frying pan, heat 2 tablespoons of cooking oil over moderate heat.
2
Add the thinly sliced onions, 1/2 teaspoon of salt, 1/8 teaspoon of black pepper, and sugar to the pan.
3
Cook the onions, stirring frequently, until they are golden brown and caramelized, about 15-20 minutes. Be patient and allow time for their natural sweetness to develop.
4
Once caramelized, remove the onions from the pan and place them on a serving platter or individual plates. Keep warm.
5
In the same frying pan, increase the heat to moderately high and add the remaining 1 tablespoon of oil.
6
Season the chicken livers with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
7
In batches if necessary, add the chicken livers to the pan and sear for 2 minutes on one side. Flip and cook for an additional 2 minutes until browned but still slightly pink in the center, ensuring they remain tender.
8
Remove the cooked chicken livers and arrange them on top of the caramelized onions.
9
Return the frying pan to the heat and add the Madeira wine, bringing it to a rapid boil while scraping the bottom of the pan to loosen the delicious brown bits.
10
Let the sauce boil for about 1 minute until it reduces slightly.
11
Pour the Madeira reduction over the chicken livers and onions.
12
Garnish with chopped hard-boiled egg (if using) and fresh parsley before serving.
Nutrition Information
9.5g
Fat
7.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of this chicken liver dish?
The dish features a rich and luxurious flavor profile, combining the savory depth of chicken livers with the sweetness of caramelized onions and an elegant Madeira wine reduction.
How long does it take to caramelize the onions for this recipe?
The onions should be cooked over moderate heat for approximately 15 to 20 minutes until they are golden brown.
What type of wine is used for the sauce reduction?
The recipe uses Madeira wine to create a complex and flavorful reduction sauce.
How should the chicken livers be prepared before cooking?
The chicken livers should be cut in half and patted dry to ensure a proper sear.
What is the recommended cooking time for the chicken livers?
The livers should be seared for 2 minutes on one side, then flipped and cooked for an additional 2 minutes.
Should the chicken livers be fully cooked through?
The livers should be browned on the outside but remain slightly pink in the center to ensure they stay tender and juicy.
What are the suggested serving options for this dish?
This dish is best enjoyed over a bed of fluffy rice or served on toasted bread to capture the sumptuous sauce.
How many calories are in one serving of this recipe?
There are approximately 163 calories per serving.
What is the protein content of this chicken liver recipe?
This dish contains 12.5g of protein per serving.
Is there any sugar added to this recipe?
Yes, 1/2 teaspoon of sugar is added to the onions to help them caramelize and develop their natural sweetness.
How much fat is in this dish?
The recipe contains 9.5g of fat per serving.
What are the suggested garnishes?
The dish can be garnished with fresh chopped parsley and an optional chopped hard-boiled egg.
How many onions are required for the recipe?
You will need 3 onions, which should yield about 4 cups when thinly sliced.
What is the process of making the Madeira reduction?
Add the wine to the hot pan, bring it to a rapid boil while scraping the bottom to loosen brown bits, and let it reduce for about 1 minute.
How much salt is needed for the entire recipe?
The recipe calls for 3/4 teaspoon of salt in total, divided between the onions and the livers.
What heat setting should be used for searing the livers?
The livers should be seared using moderately high heat.
How many carbohydrates are in this recipe?
There are 7.5g of carbohydrates per serving.
What kind of cooking oil is recommended?
The recipe suggests using 3 tablespoons of standard cooking oil, divided during the cooking process.
Why is it important to cook the livers in batches?
Cooking in batches if necessary ensures the pan isn't overcrowded, allowing the livers to sear properly rather than steaming.
Can this dish be served as an appetizer?
Yes, it is tagged as an appetizer and is perfect for impressing guests with its gourmet flavors.
What is the total amount of Madeira wine used?
The recipe requires 1/2 cup of Madeira wine.
Is this considered a quick meal?
Yes, with a cook time for onions of 20 minutes and livers of 4 minutes, it is classified as a quick and comforting meal.
What should I do after the onions are caramelized?
Remove them from the pan and place them on a serving platter or individual plates and keep them warm.
How much chicken liver is needed?
The recipe calls for 1 1/4 lbs of chicken livers.
What kind of pepper should I use for seasoning?
The recipe recommends using 1/4 teaspoon of freshly ground black pepper.
What do I do with the sauce once it has reduced?
Pour the Madeira reduction directly over the chicken livers and onions before garnishing.
How much fresh parsley is used for garnish?
The recipe calls for 2 tablespoons of chopped fresh parsley.
Does this recipe include eggs?
The recipe includes one optional chopped hard-boiled egg as a garnish.
How is the onion sliced for this recipe?
The onions should be sliced thin to allow for even caramelization.
What makes this dish 'gourmet'?
The combination of specific techniques like caramelization and deglazing with a fortified wine like Madeira creates a sophisticated flavor profile.