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The ingredients needed to cook Chicken livers with bacon and sherry. #mycookbook:
- Use bacon
- Use onion
- Prepare Chicken livers - approx
- Take sherry
- You need Some chicken stock
- Prepare tomato purée
- Prepare chopped fresh parsley
Instructions to make Chicken livers with bacon and sherry. #mycookbook:
- Chop the onion and bacon, fry gently for about 20 minutes until softened and starting to brown. Add the prepared chicken livers and cook for a further 5 minutes or so. (I don’t like them to be over-cooked, but also not keen if they are red in the middle.)
- Pour in the sherry and about 1/4 pint of stock, simmer for another minute then stir in the parsley and serve with rice, quinoa or whatever grain you like.
In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Wash the chicken livers, get rid of the fat if it has and cut them to half. Take a big frying pan, heat the oil and butter put the sliced bacons and fry until it is golden.
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