Pan-fried chicken livers with sherry & spinach
- 1tbsp olive oil
- 25g butter
- 4 shallots, finelysliced
- 400g pack chicken livers (free-range if poss), trimmed, sliced and tossed in 2tsp plain flour (to lightly coat)
- 3tbsp medium sherry or Marsala
- 200g spinach leaves
- 3tbsp pine nuts, toasted
If you can, soak the chicken livers in milk and ice-cubes overnight to remove any bitterness and keep them really fresh.
1. Heat the oil and butter in a large frying pan, add the shallots to the pan and cook for 5 mins until soft; season with salt and freshly ground black pepper.
2. Increase the heat, add the livers and cook for a further 3-4 mins until brown, stirring occasionally. Add the sherry and allow to bubble for 2 mins. Remove from the heat and add the spinach and pine nuts to the pan. Toss together before serving.
Nutritional information per portion
- Calories 179(kcal)
- Fat 12.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.