- 1 cup sweet sherry
- 2 tsp olive oil
- 1 garlic clove, crushed
- 8 oz (225g) chicken livers, trimmed
- Salt and freshly ground pepper
- 2 tbsp chopped parsley, to garnish
- Boil the sherry in a small saucepan over a high heat until it is reduced to about 2 tbsp.
- Heat the oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to medium-high, and add the chicken livers. Cook, stirring often, for 3–4 minutes, or until the livers are dark brown and crusty but still slightly pink on the inside. Season with salt and pepper.
- Transfer to a serving dish. Pour the reduced sherry on top, sprinkle with the parsley, and serve hot.