Andalusian Poultry Liver in Sherry Sauce

Rating: 1.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Peel and chop the shallots and garlic clove into small cubes.

2. rinse and dry the chicken livers, season and fry in olive oil in batches. Remove and keep warm.

3. sauté shallots and garlic in the frying fat, add sherry. Add bay spice and rosemary and simmer. Pour in clear soup and reduce. Add butter and chicken liver again. Cook for a few minutes and add the parsley.

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