Chicken Liver In Sherry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In Greece we drink, whine or ouzo and accompany with apetizers. Ingredients:
1 kg chicken livers. |
50 gr olive oil. |
1 buch spring onions thinly sliced. |
1 clove garlic pressed. |
75 gr corn starch. |
2 1/2 dl chicken broth. |
1 glas sherry. |
1/2 ts cumin seeds crushed. |
250 gr mushrooms sliced. |
12 green olives stones out, chopped. |
1/2 c parsley chopped. |
1/2 c lemon juice. |
Directions:
1. Bring broth to a boil and cook livers 1 min, cool, drain and dep dry.
2. Coat livers with corn starch and bake on low heat in olive oil till done ( ca 10 min), take out and set aside.
3. Soften in the same oil onion and garlic, ( ca 7 min on low heat).
4. Add corn starch and stir and cook ca 10 min till done.
5. Add sherry and broth, stir and cook 15 min till you have a smooth thick sauce.
6. Add all ingredients to the sauce and cook on low heat ca 20 min.
7. Taste with salt and pepper.
8. Sprinkle with parsley and lemon juice and serve.
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