Recipe: Chicken Livers with Onions

Ever wonder what to do with the livers that come in that bag sometimes found in the cavity of the chicken? You can save them all in a small plastic container freezing them until you have about 1 pound and make this dish. If you are lucky to buy a chicken that has a lot of livers in the bag, you can immediately make this dish as you are roasting the chicken (Check out my lemon roast chicken recipe) and serve this as an appetizer!

• 3 tbsp. butter
• 1 c. finely sliced onions
• Salt and pepper to taste
• 1 lb. chicken livers
• 3/4 c. flour
• 4 tbsp. vegetable oil
• 2 tsp. ground sage
• 2 tbsp. red wine or cider vinegar
• 3 tbsp. finely chopped parsley

Melt 1 tablespoon of the butter in a non-stick skillet and add the onions, salt, and pepper. Saute (toss and stir) over medium heat for about 10 minutes until the onions are browned and soft. Remove onions from pan and put on a plate.

Pick over the chicken livers and remove any tough veins/sinew attached to the livers. Cut the livers in half. Put them on a new plate and sprinkle both sides with salt and pepper. Sprinkle flour on both sides of livers to coat well. Heat 2 tablespoons of the oil in the non-stick skillet over high heat.

Cook the livers, turning the livers as they brown (about 2-3 minutes each side). You may have to do this in a couple of batches depending on the size of your skillet. Add the remaining 2 tablespoons of butter, cooked onions, sage, salt, and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar; stir and blend well for about 2 minutes. Sprinkle with parsley and serve.