Sherried Chicken Livers
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
bacon
cut crosswire in 1/2 inch wide strips |
|
| 1 | pound |
chicken livers
cut in halves |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
onions
large, slivered |
|
| ¼ | pound |
mushrooms
large, sliced or quartered |
|
| 1 | each |
garlic cloves
large, minced |
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
savory
dried |
|
| 6 | oz |
tomato paste
(1 can) |
*
|
| ¾ | cup |
sherry
dry |
*
|
| ¾ | cup |
chicken broth
or broth |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | x |
Parmesan cheese
to pass as condiment |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | slices |
bacon
cut crosswire in 1/2 inch wide strips |
|
| 453.6 | g |
chicken livers
cut in halves |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
onions
large, slivered |
|
| 113.4 | g |
mushrooms
large, sliced or quartered |
|
| 1 | each |
garlic cloves
large, minced |
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 1.3 | ml |
savory
dried |
|
| 6 | oz |
tomato paste
(1 can) |
*
|
| 177 | ml |
sherry
dry |
*
|
| 177 | ml |
chicken broth
or broth |
|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | x |
Parmesan cheese
to pass as condiment |
*
|
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.
