Pan-fried chicken livers with sherry & spinach

(7 ratings)

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Essential magazine chicken livers
Essential magazine chicken livers
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Costs: Mid-price

Essentials recipe Triple tested: This easy way to cook liver makes it an impressive but quick dinner party recipe. Your friends will love this! Brought to you by Essentials magazine


  • 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

  • Low
  • Med
  • High
  • 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.

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