Chicken Livers With Paprika & Sherry Vinegar |

Posted on

2 October 2012



Chicken Livers With Paprika & Sherry Vinegar


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


  • Mix together the garlic, salter, pepper and paprika in a large bowl.
  • Thereafter, put in the livers in and mix it well.
  • In a large fying pan, add the melted butter until it gets hot
  • Place the livers into the pan and quickly stir on high heat.
  • Keep tossing the livers until it gets browned all over.
  • Once this is done, remove the livers in a warm bowl.
  • Add the ionions to a pan and saute it on a low flame.
  • Increase the heat after a few minutes. Then add the sugar and sherry vinegar.
  • Cook until the vinegar is almost dry.
  • After that add the stock, stir for a bit and let it reduce for a while - till it comes to half.
  • Take the remaining butter and break it into small pieces. Drop it into a pan until it completely melts.
  • Taste and serve the livers in a large bowl as a tapa.

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