Directions:
- In a skillet over high heat, saute half of the chicken livers in 1 tablespoons olive oil until browned but still pink inside. Season with salt and pepper. Set aside on a plate and loosely tent with foil. Repeat with the remaining livers and another 1 tablespoons olive oil.
- In the same skillet over medium heat, soften the shallots in the remaining olive oil. Deglaze with the vinegar. Reduce until all liquid has evaporated. Add the maple syrup and port and reduce until syrupy. Season with salt and pepper. Add the livers and reheat, coating thoroughly with sauce. Adjust the seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 629.71 Kcal (2636 kJ) | ||
| Calories from fat | 368.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.91g | 63% | |
|---|---|---|---|
| Cholesterol | 796.06mg | 265% | |
| Sodium | 862.95mg | 36% | |
| Potassium | 429.33mg | 9% | |
| Total Carbs | 33.45g | 11% | |
| Sugars | 14.77g | 59% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 31.4g | 63% | |
| Vitamin C | 24.3mg | 41% | |
| Iron | 18.4mg | 102% | |
| Calcium | 163.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 207.92 Kcal (871 kJ) | ||
| Calories from fat | 121.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.51g | 63% | |
|---|---|---|---|
| Cholesterol | 262.85mg | 265% | |
| Sodium | 284.94mg | 36% | |
| Potassium | 141.76mg | 9% | |
| Total Carbs | 11.05g | 11% | |
| Sugars | 4.88g | 59% | |
| Dietary Fiber | 0.54g | 7% | |
| Protein | 10.37g | 63% | |
| Vitamin C | 8mg | 41% | |
| Iron | 6.1mg | 102% | |
| Calcium | 53.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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