Recipe 4 All: Sherried Chicken Livers Recipe — Every recipe in the World on this site.

Recipe 4 All: Sherried Chicken Livers Recipe

Sherried Chicken Livers

Yield: 4 servings
3sl Bacon, cut crosswise in ½
1lb Chicken livers, cut in
  Salt & pepper
1lg Onion, slivered
¼lb Large mushrooms, sliced or
1lg Clove garlic, minced
½teaspoon Dried basil
½teaspoon Dried oregano
¼teaspoon Dried savory
1can (6 oz) tomato paste
¾cups Dry sherry
¾cups Chicken stock or broth
1tablespoon Butter
1tablespoon Olive oil
¼cups Chopped parsley
  Grated parmesan cheese, to

Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels. Sprinkle chicken livers with salt & pepper and cook in bacon drippings until well browned, removing to a plate as they are browned.

Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned. Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth.

Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes. When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated thru, about 2 or 3 minutes. Adjust seasonings with salt & pepper. Sprinkle with parsley and serve hot over rice, polenta or pasta. (Editorial note: After trying all three, I very much prefer rice with this dish.)

Serves 4.

Your Sherried Chicken Livers is ready. Happy cooking!

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