Рецепт Chicken Livers With Onions And Horseradish ...

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0 голосов | 1211 визитов
Порций: 4


Cost per serving $4.14 view details


  1. Clean the livers, removing fat, and connective tissue. Place in a non-reactive casserole or possibly bowl with the white wine, peppercorns, and bay leaf and chill, covered, in the refrigerator for 6 hrs.
  2. In a medium saucepan, heat extra virgin olive oil and add in the onions. Once browned, add in a healthy pinch of salt and sufficient water to cover the onions halfway, and bring to a boil. Reduce the heat to medium and continue to cook till the onions fall apart, about 20 min.
  3. Drain the onions and place in a blender or possibly food processor to puree. Return the onion puree to the pot and stir in the Brown Chicken Stock and 1 Tbsp. of the butter. Season with salt and pepper, to taste, and keep hot.
  4. Drain the livers and throw away the bay leaf and peppercorns. In a 12- to 14-inch saute/fry pan, heat the remaining butter over high heat till it foams and subsides. Add in the livers and saute/fry for 1 minute. Add in the brandy and saute/fry for 1 minute more, then drain the liquid from the pan and serve immediately with the onion sauce and horseradish sauce served over.
  5. Horseradish Sauce: In a small bowl, combine the horseradish and apple, then stir in the vinegar. This may be stored for up to 1 week, tightly sealed, in the refrigerator. (Makes 3/4 c.)
  6. This recipe yields 4 servings.
  7. Description: "(Fegatini Con Cipolla E Cren)"

Nutrition Facts

Amount Per Serving %DV
Serving Size 336g
Recipe makes 4 servings
Calories 393  
Calories from Fat 187 48%
Total Fat 21.13g 26%
Saturated Fat 8.23g 33%
Trans Fat 0.08g  
Cholesterol 414mg 138%
Sodium 206mg 9%
Potassium 484mg 14%
Total Carbs 8.72g 2%
Dietary Fiber 1.4g 5%
Sugars 4.29g 3%
Protein 20.11g 32%
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