Liver And Onions
Unleash your culinary skills with this mouthwatering recipe featuring tender chicken livers cooked to perfection in a rich and savory sauce infused with the delicate flavors of dry Sherry. Pair this delectable dish with creamy mustard mash for a symphony of flavors that is sure to captivate your taste buds. Let's get cooking!
— Constant Cookbook
Ingredients
- 40g butter
- 2 onions thinly sliced
- 300g chicken livers
- 25ml dry Sherry
- 100ml chicken stock
Instructions
- Melt 20g butter in frying pan on medium-high heat. When foaming add the onions and fry for 15-20 mins stirring occasionally until very soft and golden. Set aside on plate.
- Season livers add remaining butter and when it foams add livers to pan. Cook for 2-4 mins on each side until browned (a little pink on the inside is fine).
- Add sherry (or wine) to liver allow to bubble for 30 secs, add cooked onions and stock, bring to the boil, reduce heat and cook for couple of minutes until stock has reduced slightly. Serve immediately with lots soft mustard mash.
Yield
Serves 2
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