Chicken Lives in Sherry

Chicken Lives In Sherry Recipe

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Pat Campbell


Not everyone loves liver, any kind of liver.I just happen to love any kind of liver. My family loves this.The recipe suggests serving on toast, rice or noodles. We love this with just plain mashed potatoes. I thought I could remember where I got the recipe, but, I will try to make educated guess. It may have been in Taste of Home, or Bon Appetite. I only know for sure it is very good and not really bothersome to make. Favorite menu,
"Livers in Sherry"
"Creamed Potatoes"
"Yeast Rolls"
"Sweet Garden Peas"
"Key Lime Pie"
Any way, to all those who love liver, enjoy!!

★★★★★ 1 vote
20 Min
30 Min


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1 1/2
lbs chicken livers
2 tbs
2 tbs
olive oil
cup chopped, green onions
2 tbs
salt and pepper to taste
2 tbs
chopped parsley
10 oz container favorite beef gravy
1 tbs
tomato paste
cup sherry
4 oz. can mushrooms

How to Make Chicken Lives in Sherry


  • 1Pick over chicken livers,cut out any filament and black or green spots. Dry on paper towels.
  • 2Heat butter and oil in skillet, saute onions. Add livers, saute till brown. Remove livers from skillet.
  • 3Add flour to drippings, blend well. Add beef gravy, tomato paste and sherry, cook, stirring till mixture simmers and thickens. Season with salt and pepper.
  • 4Just before serving, add livers, mushrooms and parsley to sauce. Heat and stir gently. Serve on toast or in rice ring or with noodles. (my favorite, creamed potatoes).

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About Chicken Lives in Sherry

Course/Dish: Chicken, Gravies

Show 9 Comments & Reviews

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