Chicken livers with sherry vinegar de Beatriz CC Abril 2013 Casa de Maria O

Ingridents
1 tbsp paprika
1tbsp garlic
1/2 tbsp salt
1/2 tbsp black pepper
1/2kg chicken livers  washed
50g butter melted
1/2 onion finely chopped
60 ml sherry vinegar
1tbsp sugar

Mix the paprika, garlic, salt and pepper together in a bowl. Toss the livers in, mixing the seasoning well over them.

Heat a large frying pan, add the melted butter and get it hot. 

Turn the livers into the pan, stirring immediately over high heat. Keep tossing to seal the livers and brown all over.

Remove livers to a warmed bowl. 

Add the onion to the pan and soften over a lower heat. 

Turn up the heat again, add the vinegar and sugar.

Cook until the vinegar is almost dry.

Add the stock, stir and reduce to half the quantity.

Take the remaining 50g butter; break into small pieces and shake into the pan until it is all absorbed.

Check the seasoning and pour over the livers, either in one large bowl or several smaller, individual ones.