Pan-fried chicken livers with sherry and spinach recipe

(92 ratings)

Triple tested: This easy way to cook liver makes it an impressive but quick dinner party recipe. Your friends will love this...

(Image credit: TI Media Limited)
  • healthy
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories179 Kcal9%
Fat12 g17%
Saturated Fat3 g15%

Ready in just 30 minutes, this delicious pan-fried chicken liver with sherry and spinach is super easy to re-create at home. 

Triple tested in the Goodto's Test Kitchen, this mouthwatering recipe is a great way to serve chicken liver. The sherry adds a sweet flavour and the spinach counts towards your five-a-day. 

We've used shallots in this recipe as they're must more subtle in flavour than red onion however if you can't find any in the supermarket, opt for red onions thinned slicely. 


  • 1tbsp olive oil
  • 25g butter
  • 4 shallots, finely sliced
  • 400g pack chicken livers (free-range if poss), trimmed, sliced and tossed in 2tsp plain flour (to lightly coat)
  • 3tbsp medium sherry or Marsala
  • 200g spinach leaves
  • 3tbsp pine nuts, toasted


  1. Heat the oil and butter in a large frying pan, add the shallots to the pan and cook for 5 mins until soft; season with salt and freshly ground black pepper. 
  2. Increase the heat, add the livers and cook for a further 3-4 mins until brown, stirring occasionally. Add the sherry and allow to bubble for 2 mins. 
  3. Remove from the heat and add the spinach and pine nuts to the pan. Toss together before serving.  

Top tips for making pan-fried chicken livers with sherry and spinach

If you can, soak the chicken livers in milk and ice-cubes overnight to remove any bitterness and keep them really fresh.


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