CHICKEN LIVERS AND ONIONS, VENETIAN STYLE

Chicken Livers and Onions, Venetian Style image

Provided by Florence Fabricant

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons raisins
2 tablespoons Balsamic vinegar
1 1/3 pounds chicken livers
4 tablespoons extra-virgin olive oil
3 cups thinly sliced onions
Salt and freshly ground black pepper
1/2 teaspoon fresh sage leaves (or 1/4 teaspoon dried sage)
1 tablespoon dry white wine

Steps:

Mix the raisins and vinegar together and set aside.
Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams