AuthortapasonlineChicken livers in sherry - a simple dish, but with a good depth of flavour. Serve with some bread to mop up the rich sauce.
500g of chicken livers trimmed as necessary
3 cloves of garlicpeeled and sliced
150ml of cream or oloroso sherry
pinch of sea salt
pinch of black pepper
2 tablespoons of olive oil
small handful of flat leaf parsley, chopped (optional, to garnish)
1
Wash the liver, pat dry and cut into approximately 2cm/1” slices.
2
Heat the oil in a frying pan and sauté the garlic until softened.
3
Add the livers, season with salt and pepper and sauté, turning occasionally, for about five minutes.
4
Add the sherry and continue to cook for a minute.
5
Add about 100ml/4fl oz of water, so that the liver is not quite covered, and cook on a low heat for about fifteen minutes.
6
Reduce if necessary to achieve the consistency of a thick gravy and serve, garnished with the parsley.
CategoryMeat DishesCooking MethodFrying, Stewing
Ingredients
500g of chicken livers trimmed as necessary
3 cloves of garlicpeeled and sliced
150ml of cream or oloroso sherry
pinch of sea salt
pinch of black pepper
2 tablespoons of olive oil
small handful of flat leaf parsley, chopped (optional, to garnish)
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