Chicken Livers with sherry

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For some reason this recipe looked absolutely delicious to me and my Heart is really easy going!  Chicken Livers with sherry from my current favorite food magazine: BBC Good Food – They didn’t have the original recipe online but I also didn’t follow it completely (big surprise!).
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Sliced onions (in the recipe) and mushrooms (my addition) sauteed in a drizzle of olive oil..
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.. until softened – set aside..
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2 Tbsp butter melted – added the chicken livers .. browned..
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.. 2-3 minutes on each side – 1/2c Sherry – added back in the onions and mushrooms – 1/2c low sodium chicken broth – brought everything to a boil and then reduced to allow the sauce to reduce (approximately 10 minutes)
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Whole grain Dijon mustard..
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Added a health scoop of the grainy Dijon mustard to the homemade mashed potatoes
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Turned out pretty good – the chicken livers did not dry out and the sauce was very nice – I would probably use less liquid next time and possibly remove the liver so that I could do a longer reduction without the risk of drying out the liver – the flavors of the chicken liver and the sauce did overwhelm the mustard mashed potatoes though, so I will do those with a different dish, i.e. roasted pork loin. Chicken livers probably won’t become a main staple on the menu but it was good for a change.

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