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Chicken Livers in Sherry
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4
Reviews
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By:
Carl James Smith
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Chicken Livers in Sherry Recipe fries chicken livers in onion, garlic and thyme and then creates a sauce with sherry and double cream and garnishes with paprika to create a tasty chicken liver dish.
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INGREDIENTS
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8 oz chicken livers, thawed if frozen
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1 tbsp olive oil
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1 small onion, finely chopped
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2 small garlic cloves, finely chopped
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1 tsp fresh thyme leaves
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2 tbsp sweet oloroso sherry
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2 tbsp crème fraîche or double (heavy) cream
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1/2 tsp paprika
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salt and ground black pepper
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fresh thyme, to garnish
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DIRECTIONS
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1:
Trim any green spots and sinews from the chicken livers. Heat the oil in a frying pan and fry the onion, garlic, chicken livers and thyme for 3 minutes.
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2:
Stir the sherry into the livers, add the crème fraîche and cook briefly. Season with salt, pepper and paprika, garnish with thyme and serve immediately.
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3:
Check that the livers are properly cooked by cutting a liver open and observing no pink or verify an internal temperature of at least 170°F.
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4:
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