I stared blankly at the usual array of meat at the butcher’s counter. What am I cooking for dinner today? September is such a transitional month. As summer segues into fall, vacation time comes to an end and routines resume. It takes me a while to adjust and I never seem to have enough time to plan and prep for meals. My usual solution is to roast a big chicken. With leftovers, I avoid the “what’s for dinner” question for a few days. But the leftovers are finished.
What caught my eye was a tray of chicken livers. Fast food! Livers are quick to cook, don’t need any special treatment. The tag end of an open bottle of Sherry makes for a very tasty sauce.
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| Chicken livers cook in minutes. Sherry gives the sauce depth of flavour. |
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| Use any variety of Sherry. I combined dry Manzanilla fino and sweet oloroso. |
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| Serve chicken livers in small portions as tapas, accompanied by bread. |
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| Or, with rice and a side of vegetables, make the livers a main dish. |
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| Serve fino Sherry with the meal. |
Sautéed Chicken Livers
Higadillos de Pollo
Higadillos de Pollo
The classic recipe for chicken livers calls for dry fino Sherry, but any Sherry type (or combination) is fine. Best of all is oloroso seco, which gives the sauce a mellow depth of flavor. No Sherry? Try white wine fortified with just a little brandy.
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| Fresh chicken livers and hearts. |
¼ cup olive oil
1 cup julienne-cut onions
2 cloves garlic, chopped
1 ounce chopped serrano ham or bacon
2 tablespoons chopped red pimiento
½ cup Sherry
Salt
Freshly ground black pepper
Fresh thyme
Bay leaf
Chopped parsley, to garnish
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| Scissors to cut up livers. |
If livers come with hearts attached, discard the hearts (cook them for cat food). Use kitchen shears to cut each liver into 5 or 6 pieces.
Heat the oil in a skillet and sauté the onions and garlic on medium heat, 4 minutes. Add the livers and fry them, turning, until they are slightly browned on all sides, 4 minutes.
Add the chopped ham, pimiento, Sherry, salt, pepper, thyme and bay leaf to the pan. Bring the liquid to a boil, then reduce heat and cover the pan. Cook gently until livers are cooked through, about 8 minutes.
Serve the chicken livers garnished with chopped parsley.
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| Chicken livers are tender, flavorful and FAST. |
More ideas for quick meals:
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