Sautéed Chicken Livers with Vinegar and Onions

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

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.


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


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