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Chicken Livers Portugal

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  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Minced onion 2 Tablespoon
  All purpose flour 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Condensed beef broth 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Chicken livers 1 Pound (Fresh / Frozen, Thawed)
  Sweet madeira/Marsala wine 3 Tablespoon

Melt 3 tablespoons butter in a heavy saucepan or skillet; add garlic and onion.
Cook till onion is tender but not brown.
Blend in 2 tablespoons flour; add beef broth, stirring until sauce is smooth and thickened.
Combine remaining flour, salt and pepper; coat livers with flour mixture.
In the medium skillet, brown coated livers quickly in previously heated mixture; gently stirring the wine into the sauce.
Heat through; serve over wild rice.
Recipe can be doubled or tripled with ease for buffet service with a chafing dish.

Recipe Summary

Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1625 Calories from Fat 740

% Daily Value*

Total Fat 84 g128.7%

Saturated Fat 45.8 g228.8%

Trans Fat 0.3 g

Cholesterol 1726.3 mg575.4%

Sodium 3577.8 mg149.1%

Total Carbohydrates 104 g34.7%

Dietary Fiber 2.5 g10.2%

Sugars 3.4 g

Protein 95 g189.9%

Vitamin A 1042.4% Vitamin C 137.9%

Calcium 8.1% Iron 251%

*Based on a 2000 Calorie diet

Chicken Livers Portugal Recipe