Chicken Livers in Sherry Glaze
This classic tapas dish is popular in Andalusia’s bars, where it’s served hot and full of flavor. It’s typically made with chicken livers but can also be prepared with lamb or calf’s kidneys for a different twist.
Servings: 8
Calories: 120kcal
Ingredients
- 1 pound chicken livers
- 2 tablespoons olive oil
- 2.5 tablespoons sherry vinegar
- 2 tablespoons fino sherry wine
- 2 medium shallots, chopped finely
- 2 sprigs fresh thyme, leaves chopped
- 2 tablespoons honey
- 2 pinches cayenne pepper, to taste
- Salt and pepper, to taste
- Finely chopped parsley, to garnish
Instructions
- To start, trim the chicken livers, removing any ducts or gristle for a tender texture. Then, cut them into bite-sized pieces. In a heavy-bottom skillet, heat olive oil and add chopped shallots. Cook for about two minutes until they soften, but make sure they don’t brown. Next, add garlic and cook for an additional 30 seconds.
- Now, add the chicken livers. Stir constantly and cook for two to three minutes, until they firm up on the outside but stay pink in the center. This helps retain their tenderness. Remove the livers with a slotted spoon, place them on a warm dish, and keep them covered.
- For the sauce, increase the heat and add sherry to the skillet. Allow it to bubble for three to four minutes to evaporate the alcohol. Then, scrape the skillet to mix in all the browned bits, which add flavor. Season with salt, pepper, sherry vinegar, thyme, and honey, adjusting to taste.
- Finally, pour the sherry glaze over the chicken livers. Garnish with parsley and serve the dish piping hot. It pairs wonderfully with slices of crusty bread, perfect for mopping up the rich sauce.
Video
Cooking Tips for Chicken Livers in Sherry Glaze
- Trim for Tenderness: Trim any ducts and gristle from the chicken livers. This avoids a chewy texture and helps create smooth, tender bites.
- Don’t Overcook the Livers: To keep the livers tender, cook them until they’re just firm on the outside. They should still be pink and soft in the center. Otherwise, they can become tough and grainy.
- Deglaze Thoroughly: After removing the livers, scrape up all the bits stuck to the pan as you add the sherry. This step intensifies the glaze’s flavor.
- Balance the Flavor: Taste the glaze and adjust the sweetness and acidity as needed. Add more honey or sherry vinegar if desired.
- Serve with Bread: A crusty bread or toast works perfectly for soaking up the sherry glaze. It adds both texture and flavor to the dish..
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