Posted on
2 October 2012
by
ewfood
Chicken Livers With Paprika & Sherry Vinegar
Ingredients
1/2 kg chicken livers
1 1/4 cup chicken stock
2 finely chopped onions
1 tsp paprika
1 tsp garlic
1/2 tsp salt
1/2 tsp black pepper
50 g melted butter
50 g unsalted butter
1 tsp sugar
1/2 cup sherry vinegar
Preparation
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Mix together the garlic, salter, pepper and paprika in a large bowl.
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Thereafter, put in the livers in and mix it well.
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In a large fying pan, add the melted butter until it gets hot
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Place the livers into the pan and quickly stir on high heat.
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Keep tossing the livers until it gets browned all over.
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Once this is done, remove the livers in a warm bowl.
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Add the ionions to a pan and saute it on a low flame.
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Increase the heat after a few minutes. Then add the sugar and sherry vinegar.
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Cook until the vinegar is almost dry.
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After that add the stock, stir for a bit and let it reduce for a while - till it comes to half.
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Take the remaining butter and break it into small pieces. Drop it into a pan until it completely melts.
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Taste and serve the livers in a large bowl as a tapa.