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Chicken livers with bacon and sherry. #mycookbook

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We hope you got insight from reading it, now let's go back to chicken livers with bacon and sherry. #mycookbook recipe. You can have chicken livers with bacon and sherry. #mycookbook using 7 ingredients and 2 steps. Here is how you do that.

The ingredients needed to prepare Chicken livers with bacon and sherry. #mycookbook:

Provide 2 rashers of bacon.
Prepare 1 of onion.
You need 1/2 pound of Chicken livers - approx.
Provide 1 glass of sherry.
Use of Some chicken stock.
Provide 1 tbsp of tomato purée.
Take 1 tbsp of chopped fresh parsley.

Steps to make Chicken livers with bacon and sherry. #mycookbook:

Chop the onion and bacon, fry gently for about 20 minutes until softened and starting to brown. Add the prepared chicken livers and cook for a further 5 minutes or so. (I don’t like them to be over-cooked, but also not keen if they are red in the middle.).
Pour in the sherry and about 1/4 pint of stock, simmer for another minute then stir in the parsley and serve with rice, quinoa or whatever grain you like..

Working in batches, add liver and shake to coat. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Dredge the chicken livers in the flour until well coated. In another skillet use tablespoon of leftover bacon grease to fry the onions in at the same time the livers are cooking. Remove from the heat and add the spinach and pine nuts to the pan.

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