Saturday, February 12, 2011

Chicken Livers and Onions

I was never big on liver, in fact I pretty much have always hated it. However I kind of liked chopped liver in Jewish delis and didn't much mind liverwurst when I was a kid so I guess when my wife kept it aside whenever we cooked a whole chicken and relished the liver on her own, I thought I should give it another shot.

I found some interesting recipes with chicken livers, here's one with onions.

Caramelized onions

Livers after cleaning

Sautéing the livers in butter and oil




Serving the side dish

1 large onion
2 tablespoon red wine vinegar
1 pound chicken livers
4 tablespoons extra-virgin olive oil
1 tablespoon butter

Slice the onion very thinly in half-moons. Heat a skillet over medium heat and, when hot, add 2 tablespoons of the oil. Add the onion slices to the pan and sauté until caramelized, then sprinkle the vinegar on and remove from the heat.
Clean the livers by taking each and removing the thin membrane from it using a paper towel to rub it off. As each is cleaned, put aside into a bowl. This may take some time but it's worth the trouble.
When you're done cleaning them, season with salt and pepper.
In a separate skillet, over a high heat, add the butter and remaining oil. Once the butter has stopped foaming, start adding the livers into the skillet. Do in batches if you need to in order to avoid crowding them.
Once the livers are done, heat up the skillet with onion slices again and, when hot, add the cooked livers to heat everything up together just before serving.

We served this with polenta and a chard-cauliflower side dish.

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