Pan-fried chicken livers with sherry and spinach recipe

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. 

Ingredients

• 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

Method

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.