I love, love fried chicken livers, and I love them even more with a scallion sherry sauce
Perfectly cooked livers, crunchy on the outside with rich, creamy, slightly pink inside.
The scallion sherry sauce cuts through the richness of the livers.
Go get your chicken livers, I'll wait...
Just add some scallions, flour, salt and pepper and sherry.
Add as much salt and pepper to the flour as you like.
Dredge the chicken livers in the flour, a few at a time shaking off the excess flour.
In a skillet, add some olive oil and butter, or fat of your choice
and brown the chicken livers over medium-high heat.
Remove the livers and set aside, keeping them warm.
Add butter to the skillet and sauté the scallions for a few minutes then add the
sherry and cook for a few minutes more to reduce the sauce just a bit
I had too much liver "residue" in the skillet so I made the
scallion-sherry sauce in a separate skillet.
This is so rich and delicious, it's all that is needed for a wonderful lunch or snack
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Chicken Livers with Scallions
3 tablespoons Butter
1 tablespoon olive oil
4-6 chicken livers; separated into halves
2 tablespoons flour
salt and pepper
4 scallions; coarsely chopped
2 tablespoons sherry
Melt two tablespoons of the butter with the olive oil in a skillet over
medium-high heat. Dust the livers with the flour, shaking off any excess
and season with salt and pepper.
Sauté the livers in the skillet, browning them on one side for about 2
minutes. Turn them over and cook for 1 more minute. Remove from skillet to
Add the scallions, sherry and the remaining tablespoon of butter to the
skillet and cook swirling the skillet over the heat until the butter has
melted and the scallions are soft, about 1 minute.
Season with salt and pepper and serve the livers topped with the scallions
and sauce on toasts.
Notes: Canal House Cooking Vol 1 Summer
** Exported from Now You're Cooking! v5.91 **
And that's that