Chicken Livers and Mushrooms in Sherry recipe

Preparation Time: 10 minutes | Cooking Time: 20 minutes

Mushrooms, red onion and chicken livers are stir fried in sherry and flavoured with redcurrant jelly in this delicious recipe. Serve spooned on top of warmed ciabatta with a sprinkle of freshly chopped parsley.


  • 400g chicken livers, stringy bits removed
  • 200g chestnut mushrooms
  • 200g button mushrooms
  • 1 red onion
  • 2 garlic cloves
  • 75ml sherry
  • 2 tbsp. redcurrant jelly
  • 2 tbsp. oil
  • Salt and pepper


  1. Thinly slice the red onion and garlic cloves. Slice the mushrooms.

  2. Heat oil in a heavy frying pan. Add the mushrooms and cook until caramelised, then add the livers and stir fry for 2-3 minutes or until browned on the outside. Add the mushrooms and continue cooking for 2-3 minutes.

  3. Add the garlic, sherry and redcurrant jelly. Cover and simmer for 2-3 minutes or until the sauce has thickened slightly and the livers are cooked and still pink in the middle. Season to taste.

For a creamier dish, stir a few tbsp. of creme fraiche through the livers before serving. Recipe serves 2 as a starter or lunch.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: