Chicken Livers and Onions, Venetian Style

1. 1

   Mix the raisins and vinegar together and set aside.

2. 2

   Trim the livers of any membranes or connective tissue.

3. 3

   Cut the pairs in half, making all the pieces as uniform as possible.

4. 4

   Pat the livers dry on paper towels.

5. 5

   Heat the oil in a large, heavy skillet.

6. 6

   Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes.

7. 7

   Transfer onions to a bowl, draining as much of the oil as possible into skillet.

8. 8

   Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside.

9. 9

   Season with salt and pepper.

10. 10

    Sprinkle with sage and wine and the raisins and vinegar.

11. 11

    Reduce heat to low, return onions to pan, mix them in to reheat.

12. 12

    Serve liver and onions moistened with the pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.