Seared Chicken Livers with Spinach, Peas and Sherry

Pan-seared chicken livers deglazed with sherry and mustard, served over wilted spinach, fresh peas, and crushed new potatoes.

Quick High Protein Gluten Free Spinach Chicken Livers

Estimated Nutrition

Calories

422.3

kcal / serving

844.5 kcal total

Carbs

26.2g

per serving

52.4 g total

Fat

21.1g

per serving

42.1 g total

Protein

31.9g

per serving

63.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.25

tsp

English Mustard

Dairy

Butter

unsalted

Fruits

tsp

Lemon Juice

to taste

Liquids

Sherry

Meat

250

Chicken Liver

trimmed and cut into even-sized pieces

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

peeled and crushed

pinch

Nutmeg

grated

OilsFats

Olive Oil

Vegetables

piece

Shallot

peeled and finely chopped

500

Baby Leaf Spinach

Pea

cooked or defrosted

200

New Potatoes

boiled and lightly crushed

Method

Return the livers to the pan and stir components together.

Add peas, salt, pepper, and nutmeg, then stir in lemon juice once spinach wilts.

Add spinach and 15ml of water to the pan and cook for 1 minute.

Remove the livers from the pan and set aside.

Heat butter and oil in a non-stick frying pan until hot.

Stir in the sherry and mustard.

Season chicken livers and brown in the pan with shallots and garlic for 4 minutes.

Season to taste and serve immediately with crushed new potatoes.