Chicken Livers in Sweet Sherry Cream Sauce

Combining the rich, savory taste of chicken livers with high-quality sweet sherry, heavy cream and fresh thyme, this dish is complex and rich yet comforting. Serve with garlic bread or garlic toasts, a crisp green salad with basic vinaigrette and a glass of full-bodied red wine. This recipe serves three people as a main course or six as first course or appetizer.

Difficulty: Easy

Ingredients:

¾ lb. chicken livers

2 tbsp. olive oil

White onion, minced

2 cloves garlic, minced

1 tsp. chopped fresh thyme

2 tbsp. sweet sherry

3 tbsp. heavy cream

½ tsp. mild paprika

Sea salt (to taste)

Freshly ground black pepper (to taste)

1 tbsp. chopped fresh flat-leaf parsley

Step 1:

Trim any green or dark spots from the chicken livers and remove any sinewy edges.

Step 2:

Heat the olive oil in a large sauté pan over medium heat. Add the onion, garlic, chicken livers and thyme and cook for 2-3 minutes.

Step 3:

Stir in the sweet sherry and slowly add the cream and paprika, stirring the whole time. Cook for an additional 1-2 minutes over low heat.

Step 4:

Season the contents of the sauté pan with sea salt and freshly ground black pepper to taste. Transfer to a large serving platter or individual serving plates and garnish with the chopped fresh flat-leaf parsley. Serve immediately while hot.