Try this Devilled chicken livers on toast recipe, or contribute your own.
Suggest a better descriptionHalve peel and chop the onion
Heat the olive oil in a spacious frying pan over a medium low heat.
Stir in the onions and cook, stirring often and adjusting the heat as necessary, until melting
Add the balsamic vinegar and let it bubble up until syrupy.
Tip the onions onto a plate.
While they cook, pick over the livers, discarding sinews and green, blemished or fatty bits. Cut large livers in half.
Pat the livers dry with absorbent kitchen paper, then dust with flour seasoned with cayenne pepper and salt, shaking off the excess.
Melt the butter with the vegetable oil in the frying pan over a medium heat and brown the livers for a couple of minutes each side so they remain pink inside.
Toast or fry the bread, pile with onions and top with the chicken livers. Dust with extra cayenne.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 433 | ||
Calories from Fat: 295 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 458.1mg | 141 % | |
Sodium 174.2mg | 6 % | |
Potassium 487.7mg | 13 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 11g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 433
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