You are here

Chicken Livers Stroganoff

Western.Chefs's picture
Ingredients
  Chicken livers 1 Pound
  Onion 1 Large, quartered and sliced
  Crumbled dried rosemary 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground pepper 1 Dash
  Water 1 1⁄2 Cup (24 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Noodles and stroganoff sauce mix 4 1⁄2 Ounce (1 Package)
  Frozen green peas 10 Ounce (1 Package)
  Cherry tomato 1 , quartered
  Salad oil 2 Tablespoon
Directions

GETTING READY
1. To prepare chicken cut livers into halves and remove veins and any fat.
2. Dry on paper towels.

MAKING
3. In a large skillet, heat oil over medium-high heat and add chicken livers, onion, rosemary, salt and pepper.
4. Saute stirring frequently with slotted spoon, until chicken livers are firm but slightly pink inside and onion is translucent-€”about 4 minutes.
5. Remove chicken livers and onion to small bowl, cover and keep warm.
6. To same skillet add 1 1/2 cups water and the milk and stir to dissolve any browned bits.
7. Stir in noodles-and-sauce mix and peas and bring to boiling.
8. Reduce heat and simmer, uncovered, for about 5 minutes.
9. Return chicken livers and onion to skillet and simmer mixture until heated through-€”about 2 minutes.

SERVING
10. Garnish with lemon wedges and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

Rate It

Your rating: None
3.87619
Average: 3.9 (21 votes)