Sauteed Chicken Livers with Onions and Port Recipe

Name: Sauteed Chicken Livers with Onions and Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 medium red onion, quartered through the core; Kosher salt and freshly ground pepper; 1/4 cup plus 2 tablespoons port wine; 1/4 cup plus 2 tablespoons fresh orange juice; 1 pound chicken livers, trimmed and halved, 2 halves finely chopped; 1/2 teaspoon Dijon mustard; All-purpose flour, for dredging; Paprika; 6 ounces baby spinach

Servings: persons

3 tablespoons unsalted butter
1 medium red onion, quartered through the core
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons port wine
1/4 cup plus 2 tablespoons fresh orange juice
1 pound chicken livers, trimmed and halved, 2 halves finely chopped
1/2 teaspoon Dijon mustard
All-purpose flour, for dredging
Paprika
6 ounces baby spinach

1
In a large skillet, melt 1 tablespoon of the butter.
2
Add the onion quarters and cook over moderately high heat, turning occasionally, until golden brown all over, about 15 minutes.
3
Transfer the onion quarters to a plate and let cool.
4
Season the onions with salt and pepper and keep warm.
5
Add the port to the skillet and simmer over high heat until reduced by half, about 3 minutes.
6
Add the orange juice and cook until reduced by half, about 2 minutes.
7
Stir in the finely chopped chicken liver, reduce the heat to low and simmer until just cooked, about 1 minute.
8
Remove the skillet from the heat.
9
Stir in the mustard, season the sauce with salt and pepper and keep warm.
10
Spread the flour on a large plate and season with paprika, salt and pepper.
11
Dredge the remaining halved chicken livers in the seasoned flour, shaking off any excess.
12
Melt the remaining 2 tablespoons of butter in a large skillet.
13
Add the livers and cook over moderately high heat, stirring occasionally, until pink in the center, about 5 minutes.
14
Transfer to paper towels to drain.
15
Arrange the spinach on a serving platter.
16
Top with the onion quarters and chicken livers, drizzle the sauce over the top and serve.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 medium red onion, quartered through the core, Kosher salt and freshly ground pepper, 1/4 cup plus 2 tablespoons port wine, and more.

Yes, Sauteed Chicken Livers with Onions and Port falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Chicken Livers with Onions and Port

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