Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1231
Calories
82g
Protein
21g
Fat
168g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Red Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 ounces chicken livers, cut in half
- 1/4 cup chopped onion
- 2 tablespoons butter or margarine
- 2/3 cup chicken broth
- 3 tablespoons sherry
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/16 teaspoon ground black pepper
- 20 red grapes, halved and seeded (about 2/3 cup)
- 1 tablespoon snipped chives
- 1 cup hot cooked rice
- =
Directions
1
Cook livers and onion in butter in medium skillet over medium-high heat until brown, 5 to 10 minutes.
2
Combine broth, sherry, cornstarch, salt and pepper. Add to livers; cook over medium heat, stirring frequently, until sauce is clear and thickened. Stir in grapes and chives; cook until heated through. Serve over beds of fluffy rice.
Recipe sourced from
fandom