Hot Chicken Liver and Fennel Salad Recipe - Allrecipes.com
Hot Chicken Liver and Fennel Salad Recipe
  • READY IN 30 mins

Hot Chicken Liver and Fennel Salad

Recipe by  

"Fennel, which has a sweet licorice flavor, adds an exotic touch to this warm salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Divide spinach between 4 salad plates.
  2. In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
  3. In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
  4. Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
  5. Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.
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Reviews More Reviews

Jul 07, 2004

I approached this recipe with trepidation. I had fresh fennel and was looking for a recipe, and we like liver (I fear we may be in the minority, here). It seemed like such an unusual mix of ingredients, I had to try it. There was pizza in the freezer, just in case! I followed the recipe with these exceptions: I only used half the olive oil (but all the butter) called for, I used mesclun greens instead of spinach, and anchovy paste instead of the anchovy fillets. We loved it. It didn't taste as unusual as the ingredients might have led one to expect. The fennel, once cooked, is very mild in flavor. It's a lovely, savory tasting dish which goes together in minutes. Definitely would make it again.

 
Jun 01, 2007

I liked this dish as did my two boys (I had my doubts about them but made it anyway). I too was looking for something different to do with fennel and thought this looked good...and talk about healthy! Liver and spinach in one dish! I didn't have capers but substituted with green olive tapenade that was on hand. I also didn't use as much oil but otherwise stuck to the recipe as written. It was quick and easy to make and definitely will make it again.

 

4 Ratings

Jul 07, 2009

Individually the ingredients are fine; collectively it did not work. The chicken liver flavor dominated. Next time I will make pate from the liver and but the fennel in a cold salad. This was a one and done.

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 411 mg
  • 137%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 831 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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