Prep 10 mins
Cook 10 mins
We love chicken livers. This is a very good and easy recipe.
- 2 lbs chicken livers
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 6 tablespoons butter
- 2 tablespoons canola oil
- 2 medium onions, chopped
- 5 garlic cloves, minced or 5 garlic powder, to taste
- 1⁄3 cup sherry wine
- Mix the flour, salt and pepper in a brown bag or plastic bag; put the chicken livers, a few at a time, in the bag and shake until completely coated.
- In a heavy fry pan, heat butter and oil; cook livers 8 to 10 minutes, remove from pan and add chopped onions and garlic; when onions are transparent, return the livers to the pan.
- Add the sherry; cook over a high flame for 1 to 2 minutes; Good served over rice.
Hello again Barb, these are so good and tasty! I used 3 onions and caramelized them, aside from that I didn't have any sherry wine so I used beef consomme and it turned out beautifully. I served the livers with parslied noodles, as is stated in Maya Angelou's cookbook. Thanks for a lovley yet simple recipe, Diane :=)
I did not like this.
This was a great recipe, like Marie I made half the recipe. I am always looking for something a bit different with chicken livers. I think the sherry made the difference to this recipe.