Elisabeth's Higados de Pollo al Vino de Jerez
Simple but good - and deservedly popular in the tapa bars of Andalucia. This dish is quickly prepared and cheap; why not try it with some of our Delgado sherry or Gomeoliva olive oil? Kidneys - veal, lamb or pork - sliced and soaked in a little vinegared water first, can be given the same treatment.
350g chicken livers
Seasoned flour for dusting
2 tablespoons of extra-virgin olive oil
1 garlic clove, finely sliced
1 heaped tablespoon of chopped parsley
1 wineglass fino or manzanilla or dry white wine
Salt and pepper
Trim the chicken livers and slice thickly, discarding any veins and the little green streaks which taste bitter. Dust the pieces lightly with seasoned flour (don’t overdo it).
Heat the oil in a roomy pan to just below smoke-point (don’t let it burn). Add the garlic and fry gently for a moment to soften. Add the livers, increase the heat and fry for 3-4 minutes; turning so the heat reaches all sides and allowing just long enough to make sure the outside is firm but they’re still pink and juicy in the middle. Add the sherry or wine and let the mixture bubble up until it no longer smells of alcohol - a minute or two. Stir in the parsley and serve with chunks of good bread for mopping.
If you have more guests than you expected, fry up a panful of chips in olive oil and pile the livers on top - the potato will soak up the sherry-flavoured juices and no one will feel short-changed.