Sherried Chicken Livers
Tender chicken livers marinated in sherry and Worcestershire, then sautéed with garlic and butter, creating a rich, flavorful dish perfect for appetizer or main course.
Ingredients
Instructions
- Cut the chicken livers into bite-sized pieces.
- Marinate the livers in sherry, Worcestershire sauce, and dry mustard for one hour.
- Saute crushed garlic in butter until fragrant.
- Dredge the marinated livers in flour seasoned with salt and pepper.
- Saute the floured livers in butter for 3 to 4 minutes until cooked through.
- Serve immediately.
Tips & Substitutions
For best results, use fresh chicken livers and ensure they are properly cleaned before cooking. If you don't have sherry, a dry white wine can be a suitable substitute, though it will alter the flavor slightly. To add a bit of heat, consider incorporating a pinch of cayenne pepper when seasoning the flour. Always taste and adjust the seasoning before serving.
Serving Suggestions
Serve the sherried chicken livers on toasted baguette slices for an elegant appetizer. They pair well with a simple green salad dressed with lemon vinaigrette. For a heartier meal, consider serving alongside creamy mashed potatoes or as part of a charcuterie board with olives and cheeses. This dish also complements a glass of dry sherry beautifully.
Storage & Reheating
Leftover sherried chicken livers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat until heated through, adding a splash of sherry or butter to keep them moist. Avoid microwaving, as it can make the livers tough.
Nutrition & Diet Analysis (per serving)
Each serving of Sherried Chicken Livers contains roughly 153 calories, with 3g protein, 17g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 726mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken livers for this recipe?
Yes, you can use frozen chicken livers, but it's important to thaw them completely in the refrigerator before cooking. Pat them dry with paper towels to ensure they sear properly when sautéing, and be sure to remove any excess moisture.
How do I know when the chicken livers are cooked through?
Chicken livers are cooked when they are no longer pink in the center and have an internal temperature of 165°F (74°C). They should be slightly firm to the touch but still tender. Overcooking can lead to a rubbery texture, so keep an eye on them during sautéing.
What can I serve with sherried chicken livers?
Sherried chicken livers are versatile and can be served with various sides. They pair nicely with crusty bread or crackers for an appetizer, or alongside a fresh salad for a light meal. For heartier options, consider serving them with rice or polenta, which will soak up the delicious sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).