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How to Cook Napa Valley Bordeaux Cherry Balsamic Chicken Livers + Video

As an appetizer or main entrée, Napa Valley Bordeaux Cherry Balsamic Chicken Livers are a perfect idea.

How to Cook Napa Valley Bordeaux Cherry Balsamic Chicken Livers - cookingwithkimberly.comChicken liver is high in iron and ever so delicious when paired with tasty, syrupy & thick, sweet flavors of Bordeaux cherry & balsamic.

Cherry combined with the ferric taste of the liver is exciting & satisfying to your palate.

Napa Valley Bordeaux Cherry Balsamic Chicken Livers:

Web Chef Review: Napa Valley Bordeaux Cherry Balsamic Vinegar - cookingwithkimberly.comWith this recipe, I’m using Napa Valley Bordeaux Cherry Balsamic Vinegar. Mix a combination of Bordeaux cherries with high quality barrel-aged balsamic vinegar from Modena, Italy, and what you get is a bottle of liquid gold!

Review Show: Napa Valley Bordeaux Cherry Balsamic Vinegar

Web Chef Review: Napa Jack's Poultry Rub for Chicken & Fish - cookingwithkimberly.comAdding another layer of flavor with Napa Jack’s Poultry Rub for Chicken & Fish adds more complexity to this delicious recipe.

This spice rub provides a wonderful base of savory flavors that serve as a foundation of umami.

Review Show: Napa Jack's Poultry Rub for Chicken & Fish

Type: Entrée Recipe

Prep Time: 10 min
Cook Time: 15 min
Yield: 3 – 4 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

Instructions:

  1. 10 Inch Mesh Strainer - shop.cookingwithkimberly.comRinse chicken livers in cold water, drain and pat dry.
  2. Trim any sinews from chicken livers.
  3. Combine dry rub and flour, cayenne pepper, gumbo file, and dredge chicken livers in the mixture. Allow to sit for 5 – 10 min, and then re-dredge to get a good coating on the livers. Gently shake of excess flour mixture.
  4. Calphalon 5qt Nonstick Simply Traditional Saute Pan - shop.cookingwithkimberly.comIn a large sauté pan, heat butter and olive oil, on high heat.
  5. Brown chicken livers in butter/oil mixture, making sure both sides are seared well, and then reduce heat till cooked through. After about 3 – 5 min, cut into one of the largest livers to check the color of the inside of the liver, and taste to make certain it has cooked to your liking.
  6. When satisfied that the livers have cooked through as much as you desire, and have a nice brown crust, sprinkle with sea salt & black pepper.
  7. Drizzle livers with Napa Valley Bordeaux Cherry Balsamic Vinegar, sprinkle with parsley, transfer to a serving plate, and keep hot under a loose foil tent in the oven, for a few minutes before you serve.

Serve as hors d’oeuvres or as a main with red wine, and enjoy something a little bit different!

How to Make Napa Valley Bordeaux Cherry Balsamic Chicken Liver Pâté - cookingwithkimberly.comEat as is, or use these chicken livers to make Napa Valley Bordeaux Cherry Balsamic Chicken Liver Pâté – perfect for the Holidays, whether that’s Thanksgiving, Christmas or New Year’s.

Recipe Show: Napa Valley Bordeaux Cherry Balsamic Chicken Liver Pâté

Wine Country Kitchens logo: winecountrykitchens.comThis show is brought to you by Wine Country Kitchens:

You and your diners or guests will certainly enjoy Napa Valley Bordeaux Cherry Balsamic Chicken Livers, and they are sure to disappear quickly.

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com.

Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos.

Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications.

Be a Champion in Your Kitchen & Eat Deliciously!

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