Chicken Livers in Sherry Recipe
Chicken livers in sherry is a dish that we first tasted when we lived in the
mountains north of Madrid. It is a favourite in some of the tapas bars in that
area and was always a favourite with Gerry although I am not such a fan.
Kidneys are often cooked in the same way and this recipe can be adapted for
kidneys if you prefer them.
In Andalucia they sometimes replace the sherry with a dry Montilla wine which
is very similar.
Chicken Livers ingredients:
For 6 people as a tapa or 4 people as a dish
½ kg chicken livers
1 large onion finely chopped
2 cloves garlic finely chopped
4 tbsp olive oil
1 tbsp of plain flour
150ml/ ¼ pint of sherry
1 tbsp tomato puree
100 ml water
salt and freshly ground black pepper
Preparation:
Remove all the fat from the chicken livers and then cut them
into bite size chunks.
Heat half the oil in a large frying pan and fry the onion and garlic until
they are soft - this will take about 15 minutes. Remove the onion and garlic
from the pan and save on a plate.
Add the rest of the oil to the frying pan and heat the oil over a high heat.
Once the oil is heated add the chicken livers and keep the heat high to seal
the livers and stop any of the juices from escaping. Cook the livers for
about 5 or 10 minutes stirring often. Remove the livers and save on a plate.
Return the onion and garlic to the frying pan and sprinkle in the flour.
Cook this while stirring constantly. Add the sherry and continue stirring,
add about 100ml of water and the tomato puree and stir to mix this through.
The texture of the sauce should be quite thick but still a sauce. Some of
these quantities can be varied depending on
how you like your sauces.
Return the kidneys to the frying pan, season well with salt and pepper and
cook for about 5 or 10 minutes.
You could serve this as a tapa with crusty bread or as a main course with
boiled potatoes.
For variations on this you could add a lot less flour and water to have a
runnier sauce, you could miss out the tomato puree altogether or you could
miss out the flour and add more tomato. All of these options create lovely
dishes.
You could also use lamb's liver or kidneys as an alternative.
|
