Chicken Livers with Gorgonzola Polenta

Chicken Livers with Gorgonzola Polenta

5
BLUESP 1

"Hearty and delicious, a great and different way to serve chicken livers."
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Ingredients

1 h servings 648 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 43.2 g
  • 86%
  • Cholesterol:
  • 676 mg
  • 225%
  • Sodium:
  • 918 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and season with a little salt and pepper. Cook, stirring frequently, until tender. Add mushrooms and garlic to the skillet, and cook for a few minutes until fragrant. Move the vegetables to the sides of the skillet, and add the chicken livers. Cook livers for 5 minutes, turning frequently.
  2. Stir tomatoes and wine into the skillet, and turn the heat to medium-high. Simmer for 20 minutes, or until most of the liquid is gone. Taste and season with salt and pepper.
  3. Meanwhile, pour chicken stock into a saucepan, and bring to a boil. Slowly pour in polenta while stirring vigorously. Cook for a few minutes, then stir in milk. Reduce heat to low, cover and simmer for about 5 minutes, until thick. Stir gorgonzola into the polenta until melted.
  4. Spoon polenta onto plates, and cover with the chicken liver sauce.

Reviews

5

This is a liver recipe, but it seems as if you could use other meats if you felt so inclined. It's a good recipe, we gobbled it up but it will taste like liver so if you don't like it, don't bot...

This is awesome. I used all chicken broth instead of wine and broth. I used couscous because I didn't have polenta. The flavors are sharp, but not harsh and the chicken liver really plays well ...

I made the polenta again tonight with the following changes: double the amount of chicken broth; add 2 TBS butter; substitute parmesan cheese for the gorgonzola. This version got a 5 star rece...

To much effort!

The best I have ever tasted.