Pan-fried chicken livers with sherry & spinach recipe

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10 min


20 min

Nutrition per portion

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


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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


  • 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.


Top tip for making Pan-fried chicken livers with sherry & spinach

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

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