Sherried Chicken Livers

Sherried Chicken Livers The bridal shower food menu opens up a lot of choice when it comes to dishes. You could have safe, little starters meant for every single member of the family regardless of age or you could have slightly edgy dishes which add a unique zing to the bridal shower food course. The latter kind of dishes, though unconventional, may serve as a perfect fit for cocktail themed parties.

In this little corner of our website, you will come across one such recipe – sherried chicken livers! Now what makes this recipe even more special is that in spite of being off the track with an offering of trendy flavors, it also pays homage to everything that is traditional. After all, we are all aware of the "sherry obsessed granny" stereotype. Jokes aside, this recipe is a sure fire hit amongst bridal shower guests of all kinds of carpal sensibilities.

Sherried Chicken Livers Recipe

Now that we have thoroughly explained exactly why this recipe is such a heavenly match for bridal showers, let us get cracking and begin with the recipe. We first start with the ingredients -

Ingredients

Chicken livers (Well, wasn’t that obvious? About a pound approximately)
Flour (around an ounce)
Black grapes (to garnish)
Grounded black pepper
Olive oil (to sprinkle on the pan)
Dry sherry (1 glass)
Garlic (Optional, not more than one clove)
Butter
Brioche sprigs (for decorative purposes)

Note: Make sure that your chicken livers are highly sanitized. Buy them as fresh as possible from the meat shop and have them refrigerated until further use. There is no point in letting the food rot away or go to waste.

Got all the ingredients in your inventory? Fine then, let us move on to the actual procedure-

Procedure

Put the slab of butter on a wide pan. Once it begins to melt, place it all over the pan.
Drizzle one teaspoon of olive oil all over the pan.
There are hardly any ingredients in this recipe so place the chicken livers on the pan immediately.
Before cooking, you could enroll the chicken livers in flour. This is if you do not happen to use olive oil to enhance the taste. If you are going for the flour option, cook the floured livers in a little of what is left.
Turn the pieces so that both sides are cooked nice and juicy.
Next, finely chop up your garlic cloves and toss them over the chicken livers.
Season the liver with grounded black pepper and salt. Stir and fry for a while.
Now you may add in the sherry.
Stir the mixture on the pan.
Cover the food and let it simmer gently until the chicken livers are cooked throughly.
Just before ten to fifteen minutes of removing the dish off the stove, you may drop in neatly sliced pieces of black grapes in or squeeze grape juice on the cooking chicken livers. The intoxicating taste of chicken liver with sherry and black grape makes for one heady mix!

Serving the sherried chicken livers

There are two ways to serve this dish. One is cooking it with a broth and serving it as part of the main course.

Another way to serve chicken livers is as appetizers or finger foods.

Slice the livers into neat, tinier pieces.

Thread it on toothpicks with brioche leaves.

If you would prefer, cook the brioche leaves into a small bunch, which you could then thread on the toothpick over the cooked liver.

You could also add in little green and black grape slices (leftovers from the earlier garnishing) all around the livers to give the dish a colorful and appealing presentation.

Another great alternative is to serve sherried chicken liver with chopped parsley.

Sherried chicken livers is a wonderfully fun recipe to cook at any bridal shower. It is a must have especially at English get-togethers where they just love their chicken liver with sherry. So don’t just stand there, get down to it, ignite your stove, there’s nothing to it!