Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken livers with bacon and sherry. #mycookbook. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken livers with bacon and sherry. #mycookbook is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chicken livers with bacon and sherry. #mycookbook is something that I have loved my whole life.
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To begin with this recipe, we have to first prepare a few components. You can cook chicken livers with bacon and sherry. #mycookbook using 7 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Chicken livers with bacon and sherry. #mycookbook:
- Get 2 rashers bacon
- Prepare 1 onion
- Take 1/2 pound Chicken livers - approx
- Get 1 glass sherry
- Take Some chicken stock
- Prepare 1 tbsp tomato purée
- Get 1 tbsp chopped fresh parsley
Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon dripping in pan, and set aside. Pour the chicken livers and its sauce over the center of the pasta.
Steps to make Chicken livers with bacon and sherry. #mycookbook:
- Chop the onion and bacon, fry gently for about 20 minutes until softened and starting to brown. Add the prepared chicken livers and cook for a further 5 minutes or so. (I don’t like them to be over-cooked, but also not keen if they are red in the middle.)
- Pour in the sherry and about 1/4 pint of stock, simmer for another minute then stir in the parsley and serve with rice, quinoa or whatever grain you like.
Remove bacon, leaving bacon dripping in pan, and set aside. Pour the chicken livers and its sauce over the center of the pasta. Break the crisp bacon into bite size pieces and place them over the livers. Heat the oil in a frying pan and fry the onion, garlic, chicken livers and thyme for three minutes. Stir the sherry into the livers, then add the cream and cook briefly.
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