Italian Inn Fried Chicken Livers and Onions
"This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook"
photo by snffls7
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb chicken liver
- 1 cup flour
- salt & freshly ground black pepper
- 1 large yellow onion
- 1⁄4 cup olive oil
- 2 tablespoons Worcestershire sauce
directions
- Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
- This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.
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Reviews
-
Followed recipe, but caramelized onions first, (as did DeldreJane), and added after to cooked livers to warm through. Used Fry Light Olive oil spray. Served with whole wheat spaghetti. Will definitley make again. Makes a great breakfast, too, on toast! -
This recipe was so easy to follow and the results were just fantastic. I don't make chicken livers frequently, but this recipe is a keeper! -
I make something similar...except adding Worcestershire sauce is new - gives it a huge flavor boost! I did add a little water to make a nice gravy. I served it over Hot Buttered Garlic Noodles by Meldar12. Great recipe idea! Thanks for sharing. -
Very delicious. I probably could have added more Worcestershire Sauce, but very tasty!
-
This is a very simple recipe and I was very pleased with the results. I followed the recipe fully, iron skillet and all--turned out really good. Even hubby thought it was good and chicken livers is not a favorite of his, nor Worcestershire sauce. Very good.
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Tweaks
-
I followed the recipe as above, but i sauteed the onions until caramelized, then took them out of the cast iron pan. Then, i put the livers in the same pan, adding a bit more oil, including some of it from the oil separating from the plate of caramelized onions. When the livers were crispy on both sides, i added the onions back in to warm them up, and added the Worcestershire sauce and gently stirred it all together. Very, very good.
RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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