in Spain

Chicken liver in sherry sauce

updated

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Ingredients for 4 servings:

  • 600 g poultry liver(s)
  • 2 bunch spring onions
  • 100 ml Sherry, semi-dry
  • 1 tsp salt
  • ½ tsp white pepper, freshly ground
  • 2 tbsp flour
  • 1 bunch of flat-leaf parsley
  • 1 bunch of chives
  • 400 ml chicken stock
  • 100 ml cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Higadillos al Jerez

Cut the chicken liver into bite-sized pieces and sear on all sides in a large pan. Season with salt and pepper. Add the spring onions, which have been cleaned and cut into approximately 2 cm long pieces. Dust with flour, toss briefly, and deglaze with the sherry. Add the stock, bring to a boil briefly, and stir in the cream. Sprinkle with the finely chopped herbs. Serve with a crisp green salad and a baguette, fresh from the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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