Chicken Livers With Grilled Figs Recipe
Ingredients
| Chicken livers | 1 1/2 Pound | |
| Butter/Margarine | 3 Tablespoon | |
| Dried sage | 1/2 Teaspoon | |
| Onion | 1/4 Small, sliced | |
| Dry sherry | 2 Teaspoon | |
| Parsley | 3 Tablespoon, minced | |
| 1/4 teaspoon each: salt, pepper, and dried oregano | ||
| 1/4 teaspoon each: salt, pepper, and dried oregano | ||
Directions
Cut chicken livers in half, and discard gristle.
Melt butter.
Stir in sage, salt, pepper, and oregano.
Set aside.
Preheat stovetop grill.
Cook onions and livers over medium heat or until livers are browned, but still slightly pink inside (about 1 to 2 minutes).
Do not overcook livers.
Brush with seasoned butter as they grill.
Place cooked livers and onions in serving bowl.
Sprinkle with sherry and parsley.
Melt butter.
Stir in sage, salt, pepper, and oregano.
Set aside.
Preheat stovetop grill.
Cook onions and livers over medium heat or until livers are browned, but still slightly pink inside (about 1 to 2 minutes).
Do not overcook livers.
Brush with seasoned butter as they grill.
Place cooked livers and onions in serving bowl.
Sprinkle with sherry and parsley.
Chef
