Get ready to indulge in a culinary delight with this simple yet sophisticated recipe of sautéed chicken livers. Combining the robust flavors of chicken livers with the sweetness of raisins and the subtle crunch of pine nuts, this dish is a wonderful fusion of taste and texture that promises to tantalize your taste buds.
While most of the ingredients required for this recipe are likely to be found in a well-stocked kitchen, there might be a couple of items that you need to pick up. Chicken livers, often overlooked, are a rich source of protein and iron and form the key ingredient of this recipe. They can be found in the meat section of your local supermarket. Pine nuts, another essential component, add a unique flavor and crunch to the dish. These can usually be found in the dried fruit and nut aisle.
Ingredients for Sautéed Chicken Livers with Raisins and Pine Nuts
Pine nuts: These are the edible seeds of pine trees. Toasting them brings out their unique flavor.
Raisins: These dried grapes add a touch of sweetness to the dish.
Chicken Broth: This provides a depth of flavor to the recipe.
Dry Vermouth: This is a type of fortified wine that adds a rich, aromatic flavor.
Butter: This is used to sauté the livers, providing a rich, smooth taste.
Olive oil: Used in cooking the livers, it adds a layer of flavor and prevents sticking.
Chicken livers: High in protein and iron, these add a rich, hearty flavor to the dish.
Salt and Pepper: These basic seasonings enhance the flavor of the other ingredients.
Garlic: This adds a punch of flavor.
Flour: This helps to thicken the sauce.
Parsley: This adds a fresh, herby touch.
One reader, Delilah Chang says:
This sautéed chicken livers with raisins and pine nuts recipe is a game-changer! The combination of flavors is simply divine. The raisins add a touch of sweetness, while the pine nuts provide a delightful crunch. It's a must-try for anyone looking to elevate their chicken liver dish!
Techniques Required
How to toast pine nuts: Place the pine nuts on a baking sheet and toast in the preheated oven at 350 degrees F for about 8 minutes, or until they turn golden brown.
How to simmer raisins with broth and vermouth: In a small stainless-steel saucepan, combine the raisins, chicken broth, and dry vermouth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 8 minutes, or until it reduces to about ¾ cup.
How to cook chicken livers: Season the chicken livers with salt and pepper. In a large frying pan, melt butter with olive oil over moderately high heat. Cook the livers in batches for about 3 minutes, until they are almost done but still slightly pink inside. Remove them from the pan.
How to make the sauce: Add the remaining butter and oil to the pan, then reduce the heat to moderately low. Add the garlic and cook for 30 seconds. Stir in the flour and cook for 15 seconds longer. Then, stir in the raisin-and-vermouth mixture, salt, and pepper. Bring the mixture to a simmer, scraping the bottom of the pan to dislodge any brown bits.
How to finish the dish: Add the cooked livers and any accumulated juices, toasted pine nuts, and parsley to the pan. Simmer for about 1 minute longer until the livers are just done.
How To Make Sautéed Chicken Livers
Grab a bite of these tender chicken livers that are simmered in a smooth garlic-wine sauce, packed with crunch from raisins and pine nuts, for a rich meal!
Serves:
Ingredients
- 1cuppine nuts
- 1cupraisins
- ¾cupchicken broth,low-sodium
- ¾: 5px; letter-spacing: 2px”>2tbspbutter
- 2tbspolive oil
- 1¼lbschicken livers
- ½tspsalt
- ¼tspfresh ground black pepper
- 4garlic cloves
- 1½tspflour
- 3tbspflat-leaf parsley,chopped
Instructions
-
Heat the oven to 350 degrees F.
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Toast the pine nuts in the oven for about 8 minutes until golden brown.
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In a small stainless-steel saucepan, combine the raisins, broth, and vermouth. Bring to boil and simmer for about 8 minutes until reduced to about ¾ cup. Set aside.
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In a large frying pan, melt 1 tablespoon of butter with 1 tablespoon of oil over moderately high heat.
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Season the livers with ¼ teaspoon of salt and ⅛ teaspoon of pepper, and cook in 2 batches if necessary, for about 3 minutes until almost done. The livers should still be quite pink inside. Remove from the pan.
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Add the remaining 1 tablespoon of oil and 1 tablespoon of butter to the pan, and reduce heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add flour and cook, stirring, for 15 seconds longer.
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Stir in raisin-and-vermouth mixture and remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits.
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Add the livers and any accumulated juices, pine nuts, and parsley and simmer for about 1 minute longer until the livers are just done.
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Serve warm, and enjoy!
Recipe Notes
Nutrition
- Calories: 677.21kcal
- Fat: 43.19g
- Saturated Fat: 8.62g
- Trans Fat: 0.32g
- Monounsaturated Fat: 14.81g
- Polyunsaturated Fat: 14.40g
- Carbohydrates: 38.98g
- Fiber: 2.82g
- Sugar: 23.79g
- Protein: 31.34g
- Cholesterol: 505.64mg
- Sodium: 465.63mg
- Calcium: 52.02mg
- Potassium: 923.18mg
- Iron: 15.85mg
- Vitamin A: 4733.40µg
- Vitamin C: 31.29mg
Technique Tip for Perfectly Sautéed Chicken Livers
When sautéing chicken livers, it's important not to overcook them. They should still be slightly pink inside when you remove them from the pan. Overcooking can make them tough and dry. Also, when adding the flour, make sure to stir it well to avoid lumps in your sauce. Lastly, toasting the pine nuts in the oven before adding them to the dish will enhance their flavor and give a nice crunch to the dish.
Time-Saving Tips for Preparing Sautéed Chicken Livers
Prep ahead: Prepare the raisin-and-vermouth mixture and toast the pine nuts in advance to save time during the cooking process.
Organize ingredients: Measure and prepare all the ingredients before starting to cook to streamline the cooking process and avoid last-minute scrambling.
Multi-task: While the pine nuts are toasting in the oven, start preparing the raisin-and-vermouth mixture to maximize efficiency in the kitchen.
Quick sear: Sear the chicken livers in batches to ensure even cooking and prevent overcrowding in the pan, which can lead to longer cooking times.
Efficient cooking: Use a large frying pan to cook the livers in batches, allowing for quicker and more efficient cooking.
Substitute Ingredients For Sautéed Chicken Livers with Raisins and Pine Nuts Recipe
Pine nuts - Substitute with chopped almonds: Almonds have a similar texture and nutty flavor, which can work well as a substitute for pine nuts in this recipe.
Raisins - Substitute with dried cranberries: Dried cranberries can provide a similar sweet and tart flavor as raisins, adding a different dimension to the dish.
Chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth to maintain the savory flavor while catering to a vegetarian diet.
Dry vermouth - Substitute with dry white wine: Dry white wine can be used as a substitute for dry vermouth to add acidity and depth of flavor to the dish.
Butter - Substitute with ghee: Ghee can be used as a substitute for butter, providing a rich and nutty flavor to the dish.
Olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, offering a mild flavor and high smoke point for sautéing.
Chicken livers - Substitute with beef liver: Beef liver can be used as a substitute for chicken livers, providing a similar rich and earthy flavor.
Salt - Substitute with tamari: Tamari can be used as a substitute for salt to add a savory and umami flavor to the dish.
Black pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a milder and slightly floral flavor.
Garlic - Substitute with shallots: Shallots can be used as a substitute for garlic, offering a mild and sweet flavor to the dish.
Flour - Substitute with cornstarch: Cornstarch can be used as a substitute for flour to thicken the sauce in the recipe.
Flat-leaf parsley - Substitute with cilantro: Cilantro can be used as a substitute for flat-leaf parsley, providing a fresh and citrusy flavor to the dish.
Presentation Tips for Sautéed Chicken Livers
Elevate the dish with a stunning plating: As a chef in a prestigious culinary competition, the presentation of the sautéed chicken livers with raisins and pine nuts should be nothing short of exquisite. Consider using elegant, minimalist plating techniques to showcase the vibrant colors and textures of the dish.
Incorporate artistic elements: Embrace the artistry of plating by incorporating delicate microgreens or edible flowers to add a pop of color and visual appeal to the dish. The addition of these artistic elements will elevate the overall presentation and captivate the discerning palates of the judges.
Focus on precision and symmetry: Pay meticulous attention to the placement of each component on the plate. Aim for precision and symmetry in arranging the sautéed chicken livers, ensuring that every element is thoughtfully positioned to create a visually striking presentation.
Utilize negative space: Embrace the concept of negative space to allow the dish to breathe on the plate. Thoughtful use of empty space can draw attention to the vibrant hues of the raisins and the rich, earthy tones of the sautéed pine nuts, creating a visually captivating composition.
Incorporate complementary garnishes: Consider incorporating complementary garnishes such as a drizzle of reduced balsamic glaze or a sprinkle of edible gold leaf to add a touch of luxury and sophistication to the dish, further enhancing its visual appeal.
Emphasize the balance of flavors and textures: Showcase the harmonious balance of flavors and textures by layering the sautéed chicken livers with the plump raisins and toasted pine nuts in a visually appealing manner, creating an enticing presentation that reflects the culinary artistry behind the dish.
Essential Kitchen Tools for Making This Recipe
- Oven: Used for toasting the pine nuts.
- Small stainless-steel saucepan: Used for simmering the raisins, broth, and vermouth.
- Large frying pan: Used for cooking the chicken livers.
- Stainless-steel saucepan: Used for reducing the raisin, broth, and vermouth mixture.
- Spatula: Used for stirring and flipping the chicken livers.
- Whisk: Used for stirring the raisin, broth, and vermouth mixture.
- Measuring cups: Used for measuring the pine nuts, raisins, chicken broth, and vermouth.
- Measuring spoons: Used for measuring the salt, pepper, and flour.
- Oven mitts: Used for handling the hot baking sheet with toasted pine nuts.
- Knife: Used for mincing the garlic.
- Cutting board: Used for chopping the parsley.
- Wooden spoon: Used for stirring the garlic and flour mixture.
- Tongs: Used for handling the chicken livers while cooking.
How To Store and Freeze Sautéed Chicken Livers
- Let the sautéed chicken livers cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3-4 days.
- If you want to freeze the dish, transfer the cooled chicken livers to a freezer-safe container or resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents, so you can easily keep track of when you froze the dish.
- When properly stored, the frozen sautéed chicken livers with raisins and pine nuts will maintain their best quality for up to 2-3 months.
- To reheat the frozen dish, thaw it overnight in the refrigerator. Once thawed, gently reheat the chicken livers in a pan over medium-low heat until warmed through, stirring occasionally. You may need to add a splash of chicken broth or water to help reconstitute the sauce.
- Keep in mind that the texture of the chicken livers may change slightly after freezing and reheating, as they can become a bit more firm. However, the flavors should remain delicious.
How To Reheat Leftovers
Reheat the sautéed chicken livers in a skillet over medium-low heat, stirring gently to ensure even heating and to prevent the livers from overcooking. Add a splash of chicken broth or water to help moisten the dish and create a bit of steam.
For a quicker reheating method, place the leftover sautéed chicken livers in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 30-second intervals, stirring between each interval, until the livers are heated through. Be careful not to overheat, as this can cause the livers to become tough and rubbery.
If you prefer a crispier texture, preheat your oven to 350°F (175°C). Spread the leftover sautéed chicken livers on a baking sheet and cover loosely with foil. Bake for 10-15 minutes, or until heated through. Remove the foil for the last 2-3 minutes of reheating to allow the pine nuts to regain their crunch.
For a flavorful twist, sauté some diced onions and garlic in a bit of olive oil or butter before adding the leftover sautéed chicken livers to the pan. This will help to refresh the flavors and add a new dimension to the dish.
If the leftover sautéed chicken livers seem dry, add a splash of dry vermouth or white wine to the pan while reheating. This will help to deglaze the pan, create a flavorful sauce, and moisten the livers.
Random Fact About Sautéed Chicken Livers
Chicken livers are a great source of iron, making them a nutritious addition to your diet. Just 3.5 ounces of chicken livers provide more than 50% of the recommended daily intake of iron for adults. This makes them an excellent choice for individuals looking to increase their iron levels.
Is This Recipe Economical for Home Cooking?
The cost-effectiveness of this sautéed chicken livers with raisins and pine nuts recipe largely depends on the availability and prices of the ingredients in your area. Chicken livers are generally affordable, while pine nuts and vermouth can be pricier. However, the dish yields a rich, flavorful result, making it a worthwhile investment for those who enjoy offal. The approximate cost for a household of 4 people would be around $20-$25. Rating: 8/10. The unique combination of flavors and textures makes it a standout dish, offering a gourmet experience at a reasonable cost.
Is This Dish Healthy or Unhealthy?
The sautéed chicken livers with raisins and pine nuts recipe is a delicious dish, but it may not be the healthiest option due to a few factors:
- The recipe uses a significant amount of butter and olive oil, which are high in saturated and unsaturated fats, respectively. While some healthy fats are essential, excessive consumption can lead to increased risk of heart disease and other health issues.
- Chicken livers, although rich in nutrients like vitamin A, iron, and folate, are also high in cholesterol. Consuming them in moderation is key to maintaining a balanced diet.
- The recipe calls for a considerable amount of pine nuts, which are calorie-dense and high in fat. While they provide healthy fats, portion control is crucial.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter and olive oil used in the recipe. Instead, opt for cooking sprays or smaller quantities of healthier oils like avocado or coconut oil.
- Replace some of the chicken livers with lean chicken breast or turkey to lower the overall cholesterol content of the dish.
- Incorporate more vegetables into the recipe, such as sautéed spinach, bell peppers, or onions, to increase the fiber content and provide additional nutrients.
- Use a smaller portion of pine nuts or replace them with lower-calorie alternatives like toasted almonds or pumpkin seeds.
- Serve the dish with a side of whole grains, such as quinoa or brown rice, to add more fiber and complex carbohydrates to the meal.
Editor's Thoughts on This Delightful Dish
As a culinary expert, I find this sautéed chicken livers with raisins and pine nuts recipe to be a delightful combination of flavors and textures. The use of vermouth and chicken broth creates a rich and savory sauce, while the addition of raisins and pine nuts adds a sweet and nutty contrast. The livers are cooked to perfection, tender and succulent. The overall dish is well-balanced and offers a unique and sophisticated dining experience. It's a dish that showcases the versatility of chicken livers and is sure to impress even the most discerning palates.
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Why trust this Sautéed Chicken Livers with Raisins and Pine Nuts Recipe:
This recipe for sautéed chicken livers with raisins and pine nuts is a delightful combination of flavors and textures. The use of chicken broth and dry vermouth adds depth to the dish, while the toasting of the pine nuts brings out their nutty aroma. The careful cooking of the chicken livers ensures a tender and succulent result. The addition of garlic and flat-leaf parsley provides a burst of freshness. Trust this recipe for a unique and satisfying culinary experience.
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