Name: Sautéed Chicken Livers with Vinegar and Onions
Yield: Serves 4 to 6
Ingredients: 1½ teaspoons minced fresh chives; 3 tablespoons vegetable oil; 6 thin round slices of a French baguette, toasted and rubbed with a cut garlic clove; 3 tablespoons unsalted butter; Salt and freshly ground black pepper; 1 cup unsalted chicken stock, boiled until reduced to ½ cup; 1½ teaspoons chopped fresh flat-leaf parsley; 3 pounds large Spanish onions, thinly sliced; ¾ cup milk; All-purpose flour for dusting; 2 garlic cloves, finely chopped; ½ cup red wine vinegar; 2 teaspoons sugar; 2 ounces flat anchovy fillets, drained and crushed to a paste; 12 ounces fresh or thawed chicken livers

Paula Wolfert

Sautéed Chicken Livers with Vinegar and Onions

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

In this special dish, chicken livers are served with sweet long-cooked onions combined with a subtle amount of anchovy. Begin this dish early in the day or prepare steps 1 through 3 a day in advance. Serve as a light lunch with thin rounds of French bread and a robust white wine.

Ingredients

12 ounces fresh or thawed chicken livers
¾ cup milk
Salt and freshly ground black p

Main course

Method

Soak the chicken livers in a bowl of milk with 1 teaspoon salt for at least 3 hours or overnight in the refrigerator.
Meanwhile, place the onions, 2 tablespoons of the bu

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method