Chicken liver with sherry sauce

Ingredients for 1 servings:

• 1 tsp sweet paprika powder
• 1 tsp garlic, crushed
• ½ tsp salt
• ½ tsp black pepper
• ½ kg chicken liver(s), carefully remove skin, tendons and the green bile sacs and wash
• 50 g butter, melted
• 1 small onion(s), finely chopped
• 4 tbsp sherry
• 1 tsp sugar
• 250 ml chicken broth
• 50 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tapas

Mix the paprika, garlic, salt, and pepper in a bowl. Thoroughly coat the chicken livers in the spices. Heat the butter in a large frying pan. Add the livers to the very hot butter and stir immediately and vigorously. Fry until browned all over, stirring constantly. Transfer the livers to a preheated bowl. Add the onions to the same pan and cook over low heat. Increase the heat to high, add the sherry and sugar, and simmer until the sherry is almost completely reduced. Pour in the stock, stir, and reduce until reduced by half. Gradually crumble 50g of butter into the pan in small pieces. Swirl the pan while simmering until the butter has completely dissolved. Season to taste and pour over the livers, which can be served either in a large bowl or in small dishes.