Carefully clean the chicken livers, then dice and soak in cold water with a splash of vinegar for 1 hour to diminish the strong flavour.
Sweat the onion in a pan with olive oil and a pinch of salt for 5 minutes. Season the livers with salt and pepper and add them in the pan. Cook the livers until pink on a high heat, for about 4 minutes, until lightly coloured. Add 20g of butter and the