Chicken Livers & Onions Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Onions | 2 Large, separated into rings | |
| Chicken livers | 1 pound, cut in half | |
| Rosemary | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In a wide frying pan over medium heat, melt butter.
Add onions and cook, stirring occasionally, until golden (15 to 20 minutes).
With a slotted spoon, transfer onions to a plate; reserve pan juices.
Increase heat to medium-high and add chicken livers.
Cook, stirring often, until livers are just firm but still slightly pink in center when slashed (about 5 minutes).
Add onions and rosemary to pan; cook and stir until onions are heated through (about 1 minute).
Season to taste with salt and pepper.
Add onions and cook, stirring occasionally, until golden (15 to 20 minutes).
With a slotted spoon, transfer onions to a plate; reserve pan juices.
Increase heat to medium-high and add chicken livers.
Cook, stirring often, until livers are just firm but still slightly pink in center when slashed (about 5 minutes).
Add onions and rosemary to pan; cook and stir until onions are heated through (about 1 minute).
Season to taste with salt and pepper.
Chef
