Indulge in the rich, earthy flavors of chicken livers, perfectly paired with the nutty depth of dry sherry and the savory punch of tomato paste. This dish transforms humble ingredients into a sophisticated meal that feels both comforting and elegant. The livers become tender and silky, bathed in a robust sauce infused with garlic, basil, oregano, and savory. Served hot over fluffy rice, creamy polenta, or pasta, it’s an excellent choice for a cozy weeknight dinner or a special occasion. The combination of texturesâÂÂcrisp bacon bits, soft mushrooms, and smooth liversâÂÂcreates a harmonious bite every time. Simple yet striking, this recipe highlights the natural flavors of the ingredients without overwhelming them, making it a standout addition to your repertoire.
Sherried Chicken Livers
Description
Indulge in the rich, earthy flavors of chicken livers, perfectly paired with the nutty depth of dry sherry and the savory punch of tomato paste. This dish transforms humble ingredients into a sophisticated meal that feels both comforting and elegant. The livers become tender and silky, bathed in a robust sauce infused with garlic, basil, oregano, and savory. Served hot over fluffy rice, creamy polenta, or pasta, it&# 226;ÂÂs an excellent choice for a cozy weeknight dinner or a special occasion. The combination of texturesâÂÂcrisp bacon bits, soft mushrooms, and smooth liversâÂÂcreates a harmonious bite every time. Simple yet striking, this recipe highlights the natural flavors of the ingredients without overwhelming them, making it a standout addition to your repertoire.Ingredients
Directions
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Brown bacon slices in a large heavy skillet over medium heat until crisp. Remove bacon and drain on paper towels.
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Sprinkle chicken livers with salt and pepper. Cook livers in the remaining bacon drippings (add butter and olive oil if needed) until well browned on all sides. Remove livers to a plate.
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Add onions and mushrooms to the skillet. Cook, stirring frequently, until mushrooms are tender and lightly browned.
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Add garlic, basil, oregano, and savory to the skillet. Stir for about 30 seconds until fragrant.
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Blend in tomato paste, sherry, and chicken broth. Stir well to combine and scrape up any browned bits from the bottom of the pan.
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Reduce heat to low and simmer, uncovered, stirring occasionally, for about 10 minutes until the sauce thickens slightly.
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Return the chicken livers and any accumulated juices to the skillet. Cook just until livers are heated through, about 2 to 3 minutes.
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Adjust seasonings with additional salt and pepper if needed. Sprinkle with chopped parsley.
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Serve hot over rice, polenta, or pasta, topped with grated parmesan cheese if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 405.8kcal
- % Daily Value *
- Total Fat 31.5g49%
- Saturated Fat 10.5g53%
- Cholesterol 34.5mg12%
- Sodium 1287.8mg54%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 27.8g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to prevent the livers from becoming tough.
Ingredient Substitution: If you don't have dry sherry, you can substitute with dry white wine or a mixture of chicken broth and a splash of vinegar. For a vegetarian version, omit the livers and bacon, and use vegetable broth.
Tip: For best results, choose fresh, pinkish-red chicken livers without any greenish spots. Trim away any visible fat or connective tissue for a smoother texture.
Serving Suggestion: The recipe author notes a preference for serving this dish with rice, which helps absorb the flavorful sauce. Polenta or pasta are also excellent choices.
