Tuesday, October 23, 2012

Not Your Mother's Liver and Onions


I doubt that this will be the most viewed post!  Liver and Onions, are you kidding!?  But, before you tune out give this dish some credit.  Liver packs a wallop when it comes to helping with iron deficiencies.  I know, I've been on the anemic side and was told to eat spinach and liver.  That's right..doctor's orders.  I admit, though, I'm not a fan of beef liver.  It has to be chicken liver.

Growing up, my mom would make liver as often as she could, and she got away with it quite often!   She loves liver to this day!   In my teens I had an abundant  supply of chicken livers since I worked at Kentucky Fried Chicken.  My cat loved me because I always smelled like chicken when I arrived home from work.  He didn't eat liver but he got his fill and more of chicken breasts, his favorite!

My recent quest to disguise/transform liver into something gourmet led to this liver, onion and apple recipe.  Enjoy!  Or at least try to!

Ingredients:

3-4 slices of pancetta , diced (bacon can be substituted)

1/2 yellow onion, thinly sliced

1 apple, peeled and sliced

5 button mushroom, sliced

2 small garlic cloves, chopped

1 container (3/4 lb) of chicken livers, drained,  rinsed and cut into bite size pieces

1/4 cup white wine

1/4 cup chicken broth or water

1 fresh sage leaf, minced

2 Tbsp. parsley, chopped

In a large skillet cook the pancetta as you would bacon.  Remove to a paper towel to drain but save the drippings.  Add the onion to the drippings and cook on medium to soften.  Then add the apples,   mushrooms, and garlic, cooking until soft.   Remove from the pan and set aside.

Cook the liver in the same skillet with the remaining drippings.  Stir often as you cook until browned, yet still a bit pink.  Add the pancetta, onions, apple, mushrooms and garlic back in.  Add the the wine and chicken broth, sage and 1 Tbsp of the parsley.  Now, simmer this on medium for about 5 minutes, until the liquid evaporates leaving a nice light sauce.

Garnish with remaining parsley.  Serve over rice or pasta or by itself.  Delicious, I promise!





1 comment:

  1. My grandmothers favorite. Oh dear...Thanks for sharing.
    Exede

    ReplyDelete