Liver with Balsamic Vinegar

Author: Canadian Living

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

Ingredients

  • 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

Method

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.

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

%RDI

  • Iron 61.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 896.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Liver with Balsamic Vinegar

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