Chicken Lives in Sherry

Chicken Lives In Sherry

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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


  • 1 1/2
    lbs chicken livers
  • 2 tbs
  • 2 tbs
    olive oil
  • 1/4
    cup chopped, green onions
  • 2 tbs
  • ·
    salt and pepper to taste
  • 2 tbs
    chopped parsley
  • one
    10 oz container favorite beef gravy
  • 1 tbs
    tomato paste
  • 1/3
    cup sherry
  • one
    4 oz. can mushrooms

How to Make Chicken Lives in Sherry


  1. Pick over chicken livers,cut out any filament and black or green spots. Dry on paper towels.
  2. Heat butter and oil in skillet, saute onions. Add livers, saute till brown. Remove livers from skillet.
  3. Add flour to drippings, blend well. Add beef gravy, tomato paste and sherry, cook, stirring till mixture simmers and thickens. Season with salt and pepper.
  4. Just 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).

Printable Recipe Card

About Chicken Lives in Sherry

Course/Dish: Chicken Gravies

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