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Spanish chicken livers

  • 15 minutes
  • 10 minutes
  • 6
Spanish chicken livers

If you'd like to move on from the traditional bacon and eggs, go Spanish with these spiced-up chicken livers in a sherry sauce. They can be served on chunky toast slices, in warmed pastry cases or on top of a baked potato or kumara.


  • 250 grams chicken livers
  • 2 chunky, smoked chorizo sausages
  • 50 grams butter
  • 6-8 button mushrooms, finely chopped
  • 1½ tablespoons flour
  • ¾ cup chicken stock
  • ¼ cup dry sherry
  • 3 spring onions, trimmed and finely sliced
  • 2 tablespoons chopped stuffed green olives, to garnish
  • 2 tablespoons finely chopped fresh parsley, to garnish
  • 2 sprigs fresh oregano, to garnish


  1. Cut any remaining core part from the livers and discard. Chop the livers into bite-sized pieces.
  2. Quarter the chorizo sausages lengthwise then slice finely.
  3. Heat half the butter in a large frying-pan and, when hot, add the sausages and brown. Set aside. Add the livers to the pan and pan-fry quickly to brown on the outside, but so the insides are pink. Set aside on a warm plate.
  4. Add the mushrooms with the remaining butter and toss over a high heat until the mushrooms soften. Stir in the flour and toss to ensure no white specks remain - or they will turn to lumps when the liquid ingredients are added.
  5. Add the stock, sherry, spring onions and stir to lift the sediment from the pan to the sauce. Cover and simmer for 2 minutes. Return the livers and chorizo sausages and cover and cook for 1 minute until hot.
  6. Season with pepper. Serve as wished, garnished with olives, parsley and fresh sprigs or oregano.

Cooks Tips

- For the chicken stock, use ½ teaspoon chicken stock powder and ¾ cup water. It\\\'s easy and tastes just fine.

- use kidneys and place the chicken stock with a light-flavoured beef stock as a variation.

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