Chicken livers in a sherry sauce

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4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (10)

500.00 g pasta — spaghetti or any pasta
20.00 ml oil
500.00 g chicken livers
1.00 onion — medium, chopped
2.00 tomatoes — peeled and chopped
2.00 ml salt
1.00 ml black pepper — freshly ground
10.00 ml fresh parsley — chopped
fresh thyme — pinch, dry
50.00 ml sherry
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Method:

Cook the pasta in rapidly boiling, lightly salted water until just done and drain.
Heat a pan until hot and add half the oil. Fry the chicken livers until just done and golden brown on the outside. Remove from the pan and cut into smaller pieces.
Heat the remaining oil in a pan and fry the onion until tender. Add the tomatoes and herbs and stir-fry lightly.
Return the chicken livers to the pan, add the sherry and simmer gently until heated through.
Serve with the cooked pasta or use as a filling for baked potatoes.
Serves 4.



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