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Chicken Livers Royale

 Chicken Livers Royale
I'm a retired home economics teacher, but my son does most of the cooking around here. As a matter of fact, he created this delightful dish, which is truly "fit for a king"!
4 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1/2 cup seasoned croutons
  • 1 pound chicken livers, cut into bite-size pieces
  • 2 tablespoons olive oil, divided
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 16 pitted ripe olives, halved, optional
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup spaghetti sauce
  • 4 eggs
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley

Directions

  • Coat four individual 10-oz. custard cups or ramekins with cooking
  • spray. Divide croutons among dishes; set aside.
  • In a large skillet, saute chicken livers in 1 tablespoon oil for
  • about 8 minutes or until outsides are lightly browned and centers
  • are still slightly pink. Remove with a slotted spoon and place over
  • croutons. Discard drippings from the skillet.
  • In same skillet, saute the mushrooms, onion, garlic and olives if
  • desired in remaining oil until vegetables are tender. Remove with a
  • slotted spoon and place over chicken livers. Sprinkle with bacon;
  • top with spaghetti sauce. Break an egg into each dish, then sprinkle

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Chicken Livers Royale (continued)

Directions (continued)

  • with cheese.
  • Bake, uncovered, at 325° for 25-30 minutes or until whites are
  • completely set and the yolks begin to thicken. Sprinkle with
  • parsley. Serve immediately. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 454 calories, 27 g fat (9 g saturated fat), 739 mg cholesterol, 579 mg sodium, 14 g carbohydrate, 1 g fiber, 36 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.