Sherry-glazed chicken livers | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 500 gram (1 pound) chicken livers, trimmed, sliced thinly
• 20 gram (¾ ounce) butter
• 2 shallots (50g), chopped finely
• 1/3 cup (80ml) dry sherry
• 1/2 cup (125ml) chicken stock
• 2 long crusty bread rolls (120g), sliced into 6 slices each
• 30 gram (1 ounce) watercress sprigs
• 1 teaspoon sherry vinegar
• or until liver is barely cooked. remove from pan; cover to keep warm.