1 pound chicken livers
2 tablespoons olive oil
2 ½ tablespoons sherry vinegar
2 tablespoons fino sherry wine
2 shallots, chopped finely
2 sprigs of fresh thyme
2 tablespoons honey
Pinch of cayenne pepper, to taste
Salt and pepper
Finely chopped parsley to garnish
- If necessary, trim the chicken livers, cutting away any ducts and gristle, them cut them into small bite size pieces.
- Heat the olive oil in a large heavy bottom skillet. Add the shallots and cook for 2 minutes, or until softened but not browned. Add the garlic and cook for an additional 30 seconds. Add the chicken livers to the skillet and cook for 2 to 3 minutes, stirring all the time. Cook until they are firm and have changed color on the outside but are still pink and soft in the centre. Using a slotted spoon, lift the chicken livers from the pan, transfer them to large, warm serving dish and keep warm.
- Add the sherry to the skillet, increase the heat, and let it bubble for 3 to 4 minutes to evaporate the alcohol and reduce slightly scraping and stirring all the bits on the bottom of the skillet with a wooden spoon. Season the sauce to taste with salt, pepper, vinegar, thyme and honey.
- Pour the sherry sauce over the chicken livers and sprinkle over the parsley. Serve piping hot accompanied by chunks or slices of crusty bread or toast to mop up the sherry sauce.