Pan-fried chicken livers with sherry & spinach Recipe

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serves:

6

Total Time:

00:30

Prep:

00:10

Cooking:

00:20

Nutrition per portion

RDA
Calories 179 kCal 9%
Fat 12g 17%
  -  Saturates 3g 15%

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

Ingredients

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  • StartFragment
  • 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
  • EndFragment

Method

  • 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.

     

More Recipe Ideas

Top Tip

If you can, soak the chicken livers in milk and ice-cubes overnight to remove any bitterness and keep them really fresh.