Liver with Balsamic Vinegar
11 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 308 |
| pro | 25 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 407 mg |
| sodium | 462 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 61 |
| vit A | 896 |
| vit C | 38 |
| folate | 38 |
Balsamic vinegar adds a chic twist to quick and easy liver and onions. Choose calves' liver that is about 1/2 inch (1 cm) thick so the flour has time to become crisp and golden.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch dried thyme
- 1/4 cup all-purpose flour
- 1 lb calves chicken livers
- 1/2 cup sodium-reduced chicken stock
- 3 tbsp balsamic vinegar
- 2 tbsp chopped fresh parsley
- 2 tsp butter
Preparation
In large skillet, heat half of the oil over medium heat; fry onions, garlic, half each of the salt and pepper and the thyme, stirring occasionally, until softened, about 8 minutes. Transfer to bowl.
Meanwhile, in shallow dish, combine flour and remaining salt and pepper. Peel membrane from liver; trim off any tough blood vessels. Dredge liver in flour mixture to coat, shaking off excess.
In skillet, heat remaining oil over medium-high heat; fry liver, in batches, turning once and adding more oil if necessary, until slightly pink inside, about 3 minutes. Transfer to plate; keep warm.
Wipe out skillet; add stock and vinegar and bring to boil. Return onion mixture to pan and heat through, about 2 minutes. Stir in parsley and butter; cook until slightly thickened, about 1 minute. Serve over liver.
Meanwhile, in shallow dish, combine flour and remaining salt and pepper. Peel membrane from liver; trim off any tough blood vessels. Dredge liver in flour mixture to coat, shaking off excess.
In skillet, heat remaining oil over medium-high heat; fry liver, in batches, turning once and adding more oil if necessary, until slightly pink inside, about 3 minutes. Transfer to plate; keep warm.
Wipe out skillet; add stock and vinegar and bring to boil. Return onion mixture to pan and heat through, about 2 minutes. Stir in parsley and butter; cook until slightly thickened, about 1 minute. Serve over liver.
Source : Canadian Living Magazine: January 2007
- Keywords : Main Course; Chicken; Onions; Garlic; Skillet; Chicken broth/stock;
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