Chicken livers in a sherry sauce

Recipe from: 5/14/1998 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 500
    g
    spaghetti or any pasta of your choice
  • 20
    ml
    oil
  • 500
    g
    chicken livers
  • 1
    medium-sized onion, chopped
  • 2
    tomatoes, skinned and chopped
  • 2
    ml
    salt
  • 1
    ml
    freshly ground black pepper
  • 10
    ml
    chopped fresh parsley
  • pinch fresh or dried thyme
  • 50
    ml
    sherry
 

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.
 

Read more on: poultry  |  shallow-fry
 

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