Chicken Livers in Sauce
Instructions:
- In this entrée, the livers are served with a brown sauce. As with the prior recipe it can also be prepared at table in a chafing dish or electric
skillet. But don't try flaming the sherry and pouring it in. With this dish that won't work. I once tried that trick in order to impress a young lady I
had invited for dinner at my place. All I got for my effort was mocking laughter and a smoke alarm that wouldn't stop blaring until the battery
had died.
- 3 tablespoons olive oil
- 1 pound chicken livers
- 1 small onion, coarsely chopped
- 1 teaspoon paprika
- 1 tablespoon flour
- ½ cup beef bouillon or broth
- ¼ cup light cream
- 2 tablespoons dry sherry, preferably Fino
- Salt and black pepper to taste
- Rinse livers under cold running water and pat dry. Remove any connective tissue.
- Heat oil in skillet or frying pan and sauté onion until transparent but not brown. Add chicken livers and cook, stirring occasionally, for about 8 minutes over high heat. Stir in paprika and flour.
- Add beef boullion or broth, cream and sherry. Stir and combine quickly. Season with salt and pepper. Serve over rice.