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Chicken Livers with Onions and Bacon
Created by: Howcan Team
Ingredients
- 1 lb chicken livers
- 1 large onion, thinly sliced
- 6 slices of bacon, chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
Instructions
- Rinse the chicken livers under cold water and pat dry with paper towels. Cut the livers into bite-sized pieces and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
- Add 1 tablespoon of olive oil to the skillet with the bacon fat. Add the sliced onions and cook over medium heat until they are soft and caramelized, about 10 minutes. Remove the onions from the skillet and set aside.
- In a shallow dish, combine the flour, salt, and black pepper. Dredge the chicken livers in the seasoned flour, shaking off any excess.
- Add the remaining 1 tablespoon of olive oil to the skillet and heat over medium-high heat. Add the dredged chicken livers to the skillet and cook for 3-4 minutes on each side, until they are browned and cooked through.
- Return the cooked bacon and caramelized onions to the skillet with the chicken livers. Pour in the chicken broth and stir to combine. Cook for an additional 2-3 minutes, until the broth has thickened slightly and the flavors have melded together.
- Remove the skillet from the heat and let the dish cool for a few minutes before serving. Enjoy the chicken livers with onions and bacon as a savory appetizer or main course.
Chicken livers with onions and added bacon is a classic dish that has its roots in traditional European and American cuisine. The combination of rich, creamy chicken livers, savory bacon, and sweet caramelized onions creates a flavor explosion that has been enjoyed for generations. In the southern United States, this dish is a staple of soul food cuisine, where it is often served with a side of creamy grits or fluffy biscuits. In France, it is known as "foie de volaille aux oignons et lardons," and is a popular bistro dish, often accompanied by a glass of robust red wine. The key to making this dish shine is to ensure that the chicken livers are cooked to perfection, with a crispy exterior and a tender, creamy interior. The bacon adds a smoky, salty flavor that complements the richness of the livers, while the onions provide a sweet, caramelized note that ties everything together. For the best version of this dish, seek out a reputable butcher who can provide fresh, high-quality chicken livers and thick-cut, smoky bacon. When cooking, be sure to pay close attention to the livers, as they can quickly become overcooked and tough if not handled with care. Whether enjoyed as a hearty breakfast, a satisfying lunch, or a comforting dinner, chicken livers with onions and bacon is a dish that is sure to delight the taste buds and warm the soul.
35 min
4
320 calories
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