Sherried Chicken Livers
Submitted by karenk
Chicken livers browned in bacon drippings, simmered in dry sherry and tomato sauce with mushrooms, onions, and herbs. Served over rice, polenta, or pasta with grated Parmesan. Ready in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minChicken livers get no respect, and that’s a shame. When treated right, they’re rich, silky, and deeply savory. Here they get the full treatment: browned in bacon drippings until crusty, then bathed in a dry sherry and tomato sauce loaded with mushrooms, onions, garlic, and Italian herbs.
The sauce thickens in about 10 minutes, then the livers go back in just long enough to heat through. You want them pink and creamy inside, not chalky and overcooked.
Sprinkled with fresh parsley and served over rice, creamy polenta, or pasta with Parmesan passed at the table. It’s a 20-minute meal that eats like something from a rustic Italian trattoria.
Chef Tips
- Brown the livers well in the bacon drippings for deep flavor, then remove them so they don’t overcook
- Return the livers to the sauce for only 2 to 3 minutes at the end; they should still be slightly pink inside
- Use dry sherry, not cream sherry, for a cleaner, less sweet sauce
- Serve over soft polenta if you want the most luxurious pairing
Ingredients
Directions
Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels.
Sprinkle chicken livers with salt and pepper and cook in bacon drippings until well browned, removing to a plate as they are browned.
Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned.
Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth.
Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes.
When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated through, about 2 or 3 minutes.
Adjust seasonings with salt and pepper.
Sprinkle with parsley and serve hot over rice, polenta or pasta.
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