Sauteed Chicken Livers

1. 1

   In a pan over medium heat, heat/melt olive oil and/or butter (I prefer a cast-iron pan).

2. 2

   Add the onion and cook until they begin to be transparent.

3. 3

   Add the garlic and cook for another 5 minutes.

4. 4

   Increase the heat to medium-high and add the chicken stock, herbs, and livers.

5. 5

   Cook until the livers begin to brown and are almost cooked to your taste.

6. 6

   Add the white wine and cook it down until only about 1/2 cup remains.

7. 7

   Add the parsley.

8. 8

   While stirring the livers, add the bread crumbs a little at a time until the liquid combines with the crumbs to form a sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.