Chicken livers in sherry sauce

1 Star2 Stars3 Stars4 Stars5 Stars6 Stars7 Stars8 Stars9 Stars10 Stars (No Ratings Yet)
Loading ... Loading ...

Chicken livers in sherry sauce is well known Spanish dish. One corner of Andalucia includes Jerez de la Frontera and Sanlúcar de Barrameda. Much sherry is produced there. So many Spanish meals can be improved with a drop of sherry. It is a favourite in some of the tapas bars around the Spain. Kidneys are often cooked in the same way and this recipe can be adapted for kidneys if you prefer them. In Andalucia they sometimes replace the sherry with a dry Montilla wine which is very similar. Rich chicken livers have a very moist, crumbly texture. This dish can be served in small quantities as a starter, or as a main course.


(serve 6)

450 g chicken livers

2 tbsp Spanish olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

100 ml dry Spanish sherry

salt and pepper

2 tbsp chopped fresh flat-leaf parsley

crusty bread or toast, to serve

chicken liver in sherry sauce


If necessary, trim the chicken livers, cutting away any ducts and gristle, then cut them into small, bite-size pieces.

Heat the olive oil in a large, heavy-based frying pan. Add the onion and cook for about 5 minutes or until softened but not browned. Add the garlic to the pan and cook for a further 30 seconds.

Add the chicken livers to the pan and cook for 2 – 3 minutes, stirring all the time, until they are firm and have changed colour on the outside but are still pink and soft in the centre. Using a slotted spoon, lift the chicken livers from the pan, transfer them into a large, warmed serving dish and keep warm.

Add the sherry to the frying pan, increase the heat and let it bubble for 3 – 4 minutes to evaporate the alcohol and reduce slightly. At the same time, deglaze the frying pan by scraping and stirring all the bits on the bottom of the pan  into the sauce with a wooden spoon. Season to taste with salt and pepper.

Pour the sherry sauce over the chicken livers and sprinkle over the parsley. Serve piping hot, with chunks or slices of crusty bread or toast to mop up the sherry sauce.