Chicken Livers With Caramelized Onions and Mushrooms

1. 1

   Put onions in a large skillet over medium heat.

2. 2

   Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.

3. 3

   Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low.

4. 4

   Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more.

5. 5

   Remove vegetables from pan; set aside.

6. 6

   Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter.

7. 7

   When oil is hot or foam from butter has subsided, add chicken livers.

8. 8

   Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total.

9. 9

   Remove from pan.

10. 10

    Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.