Spanish Chicken Livers Higados De Pollo A La Espaniola Recipes

SPANISH CHICKEN LIVERS (HIGADOS DE POLLO A LA ESPANIOLA)

Steps:

• Add salt and pepper to flour.
• Coat chicken livers in seasoned flour.
• Melt butter in a skillet over medium-high heat.
• Add chicken livers and saute until lightly browned, 2-3 minutes.
• Add onions and saute another minute or two.
• Add mushrooms, with their liquid, and sherry.
• Cook over medium-low heat until chicken livers are tender, 10-15 minutes more.

POLLO ESPANOL (SPANISH CHICKEN)

Steps:

• Preheat oven to 400°F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.
• Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.
• Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.
• Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.