Directions:
- Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
- Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.8 Kcal (841 kJ) | ||
| Calories from fat | 130.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.45g | 22% | |
|---|---|---|---|
| Cholesterol | 221.65mg | 74% | |
| Sodium | 220.49mg | 9% | |
| Potassium | 117.74mg | 3% | |
| Total Carbs | 7.6g | 3% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 7.8g | 16% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 5.1mg | 29% | |
| Calcium | 15mg | 1% | |
| Amount Per 100 g | |||
| Calories | 190.63 Kcal (798 kJ) | ||
| Calories from fat | 123.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.71g | 22% | |
|---|---|---|---|
| Cholesterol | 210.42mg | 74% | |
| Sodium | 209.31mg | 9% | |
| Potassium | 111.77mg | 3% | |
| Total Carbs | 7.21g | 3% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 7.4g | 16% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 4.9mg | 29% | |
| Calcium | 14.2mg | 1% | |
* 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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