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Ingredients
- 6 Tbsp. Extra virgin olive oil
- 3 lrg Spanish onions, sliced thinly
- 1 x Glass palo cortado sherry or possibly 'cream' dessert sherry
- 2 lb Chicken livers, cleaned Sea salt and black pepper
Directions
- Cook onions in the oil for 20 min till soft and sweet. Stir in the sherry and cook for 5 min. Drain juice off and reserve onions on a hot plate. Heat the pan to high heat and drop the livers into the onion oil and sherry juices and cook till medium rare, then stir in the reserved onions.
- Season and serve.
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