Chicken Liver with Sherry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon garlic, crushed
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ black pepper
- Carefully remove skin, tendons and the green bile sacs from ½ kg chicken liver (s) and wash
- 50 g butter, melt
- 1 small onion (s), finely chopped
- 4 tablespoon sherry
- 1 teaspoon sugar
- 250 ml chicken broth
- 50 g butter
Print Recipe
Pin Recipe Instructions
- Mix the paprika powder, garlic, salt and pepper in a bowl. Thoroughly toss the chicken liver in the spices.
- Heat the butter in a large pan. Put the liver in the very hot butter and stir vigorously immediately. Fry brown all over, stirring constantly. Place the liver in a preheated bowl.
- Put onions in the same pan and sauté over low heat. Increase the heat again, add the sherry and sugar. Simmer until the sherry is almost completely reduced. Pour in the stock, stir and reduce until it is reduced by half. Gradually crumble 50 g butter in small pieces into the pan. Swirl the pan while simmering until the butter has completely dissolved. Season to taste and pour over the liver, which can be served either in a large bowl or in small bowls.
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