Sautéed Chicken Livers and Onions

Name: Sautéed Chicken Livers and Onions
Yield: serves 4
Ingredients: 2 tablespoon golden raisins; 1 pound onions, peeled; 4 tablespoons extra-virgin olive oil; 4 tablespoons butter; 3/4 teaspoon or more salt; 2 or 3 fresh bay leaves; 2 tablespoons red wine vinegar; 1 pound chicken livers; Freshly ground black pepper, to taste; 2 large skillets, preferably 12 inches in diameter

December 14, 2011

Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best-tasting parts. So, packet by packet, collect and freeze the necks and gizzards for a good chicken soup, and the livers for this quick and delicious dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they’re always a welcome supper dish in our house. The kids are a bit finicky about this dish, but I prepare it when Grandma, Giovanni, and I are at home. There’s nothing fancy about my version—though I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attention—thorough trimming and rinsing, and fast cooking in a small amount of oil—and they’ll be crispy on the outside and tender on the inside.

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