Spanish Chicken Livers Higados De Pollo A La Espaniola Recipes

PIERNAS DE POLLO - SPANISH-STYLE CHICKEN LEGS.

Steps:

• Preheat oven to 300 degrees.
• Dredge chicken legs in the flour.
• In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
• Remove from pan.
• Pour off excess oil (but don't mop out all of the oil).
• Return pan to medium heat and saute the onion and garlic until the onion is transparent.
• Add tomatoes and cook for about 15 minutes.
• Remove this mixture from the heat and add to a blender or food processor.
• Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
• Season with salt and pepper.
• Arrange chicken legs in a baking dish and cover with tomato sauce.
• Cover with aluminum foil and bake for 1 hour.
• Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
• Serve immediately.

SPANISH CHICKEN LIVERS (HIGADOS DE POLLO A LA ESPANIOLA)

Steps:

• Add salt and pepper to flour.
• Coat chicken livers in seasoned flour.
• Melt butter in a skillet over medium-high heat.
• Add chicken livers and saute until lightly browned, 2-3 minutes.
• Add onions and saute another minute or two.
• Add mushrooms, with their liquid, and sherry.
• Cook over medium-low heat until chicken livers are tender, 10-15 minutes more.