Chicken Livers in Sherry

Name: Chicken Livers in Sherry
Yield: Serves four
Cuisine: Spanish
Ingredients: 2.5 ml/½ tsp paprika; 30 ml/2 tbsp creme fraiche or double (heavy) cream; 30 ml/2 tbsp creme fraiche or double (heavy) cream; 30 ml/2 tbsp sweet oloroso sherry; fresh thyme, to garnish; salt and ground black pepper; salt and ground black pepper; 225 g/8 oz chicken livers, thawed if frozen, trimmed; 5 ml/1 tsp fresh thyme leaves; 2 small garlic cloves, finely chopped; 1 small onion, finely chopped; 15 ml/1 tbsp olive oil

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Higadillas con jerez is very popular, made with traditional Spanish ingredients. It makes a delicious little tapas dish and is particularly good eaten with bread or on toast. For a more elegant presentation, serve piled on top of little rice tortitas.

Ingredients

225 g/8 oz chicken livers, thawed if frozen, trimmed
15 ml/1

Europe
Spain
Starter
Gluten-free
Mediterranean

Method

Trim any green spots and sinews from the chicken livers. Heat the oil in a frying pan and fry the onion, garlic, chicken livers and thyme for 3 minutes.
Stir the sherry into the livers, then add the cream and cook briefly. Season with salt, pepper and papr

Ingredients

Method

Photos