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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2007
- 2 tablespoons extra virgin olive oil
- 2 onions thinly sliced
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch dried thyme
- 1/4 cup all-purpose flour
- 1 lb calves chicken liver
- 1/2 cup sodium-reduced chicken stock
- 3 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh parsley
- 2 teaspoons butter
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 462 mg
- Protein 25 g
- Calories 308.0
- Total fat 13 g
- Cholesterol 407 mg
- Saturated fat 4 g
- Total carbohydrate 22 g
- Iron 61.0
- Folate 38.0
- Calcium 3.0
- Vitamin A 896.0
- Vitamin C 38.0