Chicken Livers With Poppy Seeds Recipe
Do you want one awesome recipe idea to try today? This Chicken Livers With Poppy Seeds is extremely tasty to be passed up, so mark it. A lip-smacking Main Dish, this Chicken Livers With Poppy Seeds completes your spread. It is always prepared with a focus on Chicken. This Chicken Livers With Poppy Seeds is too good to be missed.
Ingredients
4 medium onions, peeled and sliced
6 tablespoons butter
1 1/2 teaspoons marjoram
Salt
1 pound chicken livers
1 tablespoon poppy seeds
1 clove garlic, minced
3 tablespoons flour
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
2/3 cup sherry
Directions
In a covered skillet, saute- the onions in three tablespoons of the butter for ten minutes.
Add one teaspoon of the marjoram and one quarter teaspoon salt.
Stir well, cover and keep warm.
Wipe the livers with a damp cloth and leave them whole.
Bruise the poppy seeds.
Heat the remaining butter in a second skillet.
Add the livers, poppy seeds, garlic and remaining marjoram.
Stir well and cook for five minutes at high heat, stirring often.
Sift in the flour, pepper and paprika.
Stir and cook five minutes longer.
Add salt to taste and lift out the livers and place atop the onions.
To the skillet in which the livers have cooked, add the sherry and heat to boiling, stirring to loosen and blend the residue from the frying.
When boiling, pour over the liver and onions, cover the skillet and cook at low heat for thirty minutes, leaving the cover off part of the time so that the wine reduces slightly.
Do not stir.
Add one teaspoon of the marjoram and one quarter teaspoon salt.
Stir well, cover and keep warm.
Wipe the livers with a damp cloth and leave them whole.
Bruise the poppy seeds.
Heat the remaining butter in a second skillet.
Add the livers, poppy seeds, garlic and remaining marjoram.
Stir well and cook for five minutes at high heat, stirring often.
Sift in the flour, pepper and paprika.
Stir and cook five minutes longer.
Add salt to taste and lift out the livers and place atop the onions.
To the skillet in which the livers have cooked, add the sherry and heat to boiling, stirring to loosen and blend the residue from the frying.
When boiling, pour over the liver and onions, cover the skillet and cook at low heat for thirty minutes, leaving the cover off part of the time so that the wine reduces slightly.
Do not stir.
