Andaluz Chicken Livers with Sherry (Higados de pollo al vino de jerez)

Serves 4-6

"Simple but good, and deservedly popular in the tapas bars of Andalucia. Quickly prepared, requiring only those supporting ingredients any Andaluz housewife keeps in the cupboard. Kidneys - veal, lamb or pork - sliced and soaked in a little vinegared water first, can be given the same treatment."

"Simple but good, and deservedly popular in the tapas bars of Andalucia. Quickly prepared, requiring only those supporting ingredients any Andaluz housewife keeps in the cupboard. Kidneys - veal, lamb or pork - sliced and soaked in a little vinegared water first, can be given the same treatment."

350g chicken livers
2 tbsp olive oil
1 garlic clove
1 heaped tbsp chopped parsley
1 wineglass dry sherry (fino or manzanilla)
Salt and pepper

Trim and roughly chop the chicken livers, removing any little green streaks which taste bitter. Heat the oil in a roomy pan, but gently - don't let it come to smoke-point. Add the garlic first, then the livers. Season with a little salt and plenty of freshly ground pepper, increase the heat and stir-fry the livers for 3-4 minutes, until they're firm on the outside but pink and soft in the middle. Add the wine, stir in the parsley and let the mixture bubble up until it no longer smells of alcohol - a minute or two over a fierce heat. Stir in the parsley.

If you have more guests than you expected, fry up a panful of chips and pile the livers on the top - the chips soak up the sherry-flavoured juices.