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Sautéed Chicken Livers with Fischer & Wieser Whole Lemon Fig Marmalade

www.travelbagswithannita.com/chickenliversletsgrubwithdocbill

Are you looking for a new ingredient to refresh a traditional dish?  Doc Bill has transformed a meal of fried chicken livers using a delicious sauce by Fischer and Wieser Specialty Foods.  He used Whole Lemon Fig Marmalade to create a delicious sauce, lightly covering the livers. Give it a try… here’s the recipe.  Hey, it’s gluten-free!

Sauteed Chicken Livers with Fischer & Wieser Whole Lemon Fig Marmalade

www.travelbagswithannita.com/chickenliversletsgrubwithdocbill

 

Ingredients

8oz of chicken livers
1 cup of chicken stock
1/4 cup finely chopped red peppers
1/4 cup finely chopped carrots
One finely chopped garlic clove
1/4 cup finely chopped onions
Two tablespoons of canola oil
One orange sliced with skin removed
One tablespoon of capers
1 cup of Tapioca flour
Two tablespoons of  Fischer & Wieser Whole Lemon  Fig Marmalade
Salt to taste
Bibb lettuce leaves for garnish

 

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1/4 Cup finely chopped red peppers

 

 

www.travelbagswithannita.com/chickenliversletsgrubwithdocbill
1/4 Cup finely chopped carrots

 

www.travelbagswithannita.com/chickenliversletsgrubwithdocbill
One clove of finely chopped garlic

 

www.travelbagswithannita.com/chickenliversletsgrubwithdocbill
1/4 Cup finely chopped green onions

 

www.travelbagswithannita.com/chickenliversletsgrubwithdocbill
One orange sliced with skin removed

 

www.travelbagswithannita.com/chickenliversletsgrubwithdocbill
Two tablespoons of capers

 

Preparation
Coat chicken livers with the tapioca flour
Sautee in a saucepan on medium heat in the two tablespoons of canola oil
Cook until desired doneness (chicken livers in the photo were cooked to medium rare)
Remove the chicken livers and place half the red peppers, all the carrots, half the onions and all of the chopped garlic in the saucepan.
Cook until onions start to turn transparent
Add the chicken stock on medium-low heat and two tablespoons of Fischer & Wieser Whole Lemon Fig Marmalade.
As it starts to simmer, add chicken livers back to the sauce and coat livers well.
Turn the heat off.

Serving
Plate on a bed of bibb lettuce on a plate or bowl and garnish with orange slices, capers and remaining half of peppers and onions
Salt to taste

Appetizer for four

www.travelbagswithannita.com/chickenliversletsgrubwithdocbillc

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One comment

  1. What a beautiful presentation! Who wouldn’t want to rush right out and get these things to make this recipe?
    Of course, I am a little bias. It has always amazed me how so many ingenious people are out there who think of ways to use our products. We could never have come up with them all. Thanks for being so creative.

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