Sauteed Chicken Livers with Onions

Instructions:

1. Heat 2 tbsp (30ml) olive oil and 2 tbsp (28g) butter in a 12-inch cast iron skillet or heavy stainless steel pan over medium-high heat.
2. Add the sliced onions and mushrooms; sauté until the onions are translucent and the mushrooms have released their moisture and turned golden brown.
3. Stir in the minced garlic for the final 60 seconds until fragrant, then transfer the mixture to a side plate.
4. Increase the heat to high. Pat the chicken livers completely dry with paper towels and season with salt, pepper, and paprika.
5. Working in two batches to avoid crowding, place the livers in the hot pan. Sear for 3 minutes per side without moving them, until a deep brown crust forms and the internal temperature reaches 165°F (74°C).
6. Remove livers to the plate with the onions.
7. Lower the heat to medium. Pour in the grape juice, scraping the bottom of the pan with a wooden spoon to incorporate all the caramelized bits.
8. Let the liquid simmer for 2 minutes until it reduces by half.
9. Stir in the final 1 tbsp (15g) of butter and 1 tsp (5ml) lemon juice until the sauce is glossy and thickened.
10. Return the livers and the onion-mushroom mixture to the pan. Toss gently for 1 minute to coat everything in the glaze, then remove from heat immediately.