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1
Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper.
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2
Toss and stir over medium heat for about 10 minutes.
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3
The onions should be browned and soft.
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4
Discard the cloves; keep the onions warm.
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5
Pick over the chicken livers and remove any tough veins.
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6
Quarter the livers.
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7
Put the livers in a bowl and sprinkle with salt and pepper.
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8
Add the flour and stir to coat well.
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9
Remove the livers to a baking sheet, separating them.
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10
Heat 2 tablespoons of the oil in a large nonstick skillet over high heat.
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11
Add half of the livers one at a time.
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12
Cook, turning the livers as they brown.
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13
One batch of livers takes about 4 to 5 minutes to cook.
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14
Drain the livers.
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15
Wipe out the skillet, and add the remaining 2 tablespoons oil.
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16
Cook the remaining livers the same way, then drain.
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17
Using the same skillet, heat the remaining 2 tablespoons of butter over high heat.
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18
Add the livers, cooked onions, sage, salt and pepper.
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19
Cook, shaking the skillet and tossing the livers so they will heat throughout.
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20
Add the vinegar, stir and blend well for about 2 minutes.
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21
Sprinkle with parsley, and serve immediately.
