Chicken Livers in Sherry Glaze
This tapas dish is often served in Andalusia's tapas bars and is equally popular made with lamb or calf's kidneys
- 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
- If necessary, trim the chicken livers, cutting away any ducts and gristle, and cut them into small bite size pieces.
- Heat the olive oil in a large heavy bottom skillet. Add the shallots and cook for 2 minutes, or until softened but not browned. Add the garlic and cook for an additional 30 seconds.
- Add the chicken livers to the skillet and cook for 2 to 3 minutes, stirring all the time. Cook until they are firm and have changed color on the outside but are still pink and soft in the center. Using a slotted spoon, lift the chicken livers from the pan, transfer them to a large, warm serving dish and keep warm.
- Add the sherry to the skillet, increase the heat, and let it bubble for 3 to 4 minutes to evaporate the alcohol and reduce slightly scraping and stirring all the bits on the bottom of the skillet with a wooden spoon. Season the sauce to taste with salt, pepper, vinegar, thyme, and honey.
- Pour the sherry sauce over the chicken livers and sprinkle over the parsley. Serve piping hot accompanied by chunks or slices of crusty bread or toast to mop up the sherry sauce.