Ingredients:

  • 1 pound (450g) chicken livers, trimmed and patted dry
  • 1/4 cup (30g) all-purpose flour, seasoned with salt and freshly ground black pepper
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry sherry or dry white wine (optional, but highly recommended!)
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15ml) Worcestershire sauce
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Pat the chicken livers completely dry with paper towels. This is crucial for achieving a good sear.
  2. Dredge the livers in the seasoned flour, shaking off any excess.
  3. Heat the olive oil and butter in the skillet over medium-high heat until shimmering (but not smoking!).
  4. Add the livers to the skillet in a single layer (don't overcrowd!). Cook for 2-3 minutes per side, until nicely browned on the outside but still slightly pink in the center. Chicken livers should not be cooked well-done.
  5. Remove the livers from the skillet and set aside. Add the sliced onion to the skillet and cook until softened and lightly caramelized, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  6. Pour in the sherry (or white wine) and scrape up any browned bits from the bottom of the skillet. Simmer until the liquid has reduced slightly.
  7. Stir in the balsamic vinegar and Worcestershire sauce.
  8. Add the livers back to the skillet and gently toss to coat with the sauce. Cook for just another minute to heat through. (Don't overcook!)
  9. Spoon the livers and sauce onto plates. Garnish with fresh parsley.