Chicken Livers in Sherry Sauce    






Anything sherried is just excellent-try this recipe using cut up squid, small meatballs, whole mushroom caps, etc.

 

1/2   pound  chicken livers, cut into bite size pieces

2       Tbsp. olive oil

½      cup onions, finely chopped

2       cloves garlic, minced

2-3   Tbsp. dry sherry

1       teaspoons smoked paprika, preferably Spanish

2       Tbsp. chopped parsley

Salt and pepper

 

In a large skillet, heat oil over med/hi heat.  Add onions and sauté until soft but not brown.  Add garlic and stir for one more minute. 

Add livers and sauté for about 4  minutes until medium, turning heat up if necessary to sizzle liver.  Sprinkle with the paprika and stir for 2 minutes more.

---

even size pieces

after paprika and parsley

Add the sherry and scrape up any bits from the bottom of the pan, making a not too thin sauce. Remove from heat. Now season with salt and pepper, taste and adjust.  Serve immediately with crusty bread to soak up the sauce.