Spanish cuisine · Meat & Kebab

Chicken Livers with Garlic

Chicken livers seared with plenty of garlic and bay leaf and glazed with white wine.

Ingredients · for 4 servings

• 600 g chicken livers
• 10 garlic cloves
• 3 bay leaves
• 150 ml white wine
• 1 tsp paprika (sweet)
• 1/2 bunch flat-leaf parsley
• 1 tbsp flour
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Trim the chicken livers, cut away sinews and green spots, cut into bite-sized pieces, pat thoroughly dry and dust lightly with the flour only just before frying.
2. Cut the garlic into thin slices and finely chop the parsley.
3. Heat olive oil in a wide pan over medium heat, fry the garlic slices with the bay leaves for 2–3 min. until pale golden and lift out the garlic before it darkens.
4. Turn up the heat and fry the liver in batches for 2 min. per side, until browned outside but still pink inside; season with salt and pepper.
5. Toast the paprika for 20 sec., deglaze with the white wine and reduce uncovered for 3–4 min. until the sauce clings to the liver like a syrup.
6. Return the garlic chips, sprinkle with the parsley and serve hot in small clay dishes with bread for dipping.