Higado De Aves in Salsa De Jerez – Chicken Liver in Sherry Sauce

Remove the skin from the onion and chop finely. Remove the garlic cloves from the skin and cut them into thin slices. Divide the chicken liver into its natural halves, heat 2 tablespoons of olive oil. Sear the livers in it in batches heartily on all sides, season with salt, season with pepper, remove and set aside. Add the remaining olive oil to the frying pan. Sauté diced onion and garlic slices in it, add flour and saute a little bit. Add sherry and chicken soup. Add the bay leaf spice and cook the sauce a little bit. Season with salt and pepper. Heat the chicken liver in the sauce for about 5 minutes at low temperature. In the meantime, pluck the parsley, chop it finely and stir it in before serving.

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