Chicken Livers And Rice Dish
A hearty chicken liver and mushroom dish simmered in rich mushroom soup and beef broth, accented with sherry—perfect for those who enjoy savory, comforting flavors.
Ingredients
Instructions
- Saute chicken livers and mushrooms in melted butter in a large skillet for 5 to 8 minutes or until livers are brown.
- Remove livers and mushrooms from skillet and set aside.
Tips & Substitutions
To enhance flavor, consider marinating the chicken livers in the dry sherry for 30 minutes before cooking. If you don't have dry sherry, white wine or even a splash of apple cider vinegar can work as substitutes. For added texture, try incorporating some chopped onions or bell peppers while sautéing the chicken livers and mushrooms. This dish pairs beautifully with Chicken Yum for a comforting meal.
Serving Suggestions
Serve the chicken livers and rice dish over a bed of fluffy white or brown rice for a hearty meal. Fresh parsley or chives can be sprinkled on top for a pop of color. This dish pairs well with a side of steamed vegetables or a crisp salad to balance the richness. For a complete experience, consider serving with a glass of dry sherry.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish on the stovetop over low heat, adding a splash of beef broth or water to prevent drying out. You can also microwave it in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Livers And Rice Dish contains roughly 214 calories, with 2g protein, 8g carbohydrates, and 20g fat. It is a good source of vitamin D (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken livers for this recipe?
Yes, frozen chicken livers can be used, but be sure to thaw them completely in the refrigerator before cooking. Pat them dry with paper towels to remove excess moisture, which will help achieve a better sear and flavor.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can make a quick substitute using heavy cream and sautéed mushrooms. Mix 1 cup of heavy cream with cooked mushrooms and season with salt and pepper to taste for a creamy consistency.
Is there a vegetarian option for this dish?
Absolutely! You can replace the chicken livers with sautéed tempeh or mushrooms for a hearty vegetarian version. Use vegetable broth and a plant-based cream substitute to maintain the creamy texture without losing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).