Chicken Livers in Sherry

1. 1

   Boil the sherry in a small saucepan over a high heat until it is reduced to about 2 tbsp.

2. 2

   Heat the oil in a large frying pan over medium heat.

3. 3

   Add the garlic and cook for 1 minute.

4. 4

   Increase the heat to medium-high, and add the chicken livers.

5. 5

   Cook, stirring often, for 34 minutes, or until the livers are dark brown and crusty but still slightly pink on the inside.

6. 6

   Season with salt and pepper.

7. 7

   Transfer to a serving dish.

8. 8

   Pour the reduced sherry on top, sprinkle with the parsley, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.