Sauteed Chicken Livers
|Chicken livers||1 1⁄2 Pound, cleaned|
|All purpose flour||50 Milliliter (1/4 Cup)|
|Butter||15 Milliliter (1 Tablespoon)|
|Canola oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), finely chopped|
|White onions||250 Milliliter, 1 cup, peeled (1 Cup)|
|Water||50 Milliliter (3 Tablespoon)|
|Vinegar||25 Milliliter (2 Tablespoon)|
|Red wine||25 Milliliter (2 Tablespoon)|
Dry off the chicken livers.
Cut them in half if necessary.
Combine the flour, salt and pepper in a plastic bag.
Put the livers in the bag, a few at a time, and shake well to cover each with the mixture.
Preheat the oven to 100Â°C (200Â°F).
Heat the butter and the oil in a large pan and brown the garlic for 10 minutes over high heat.
Add the livers and cook for 4 minutes.
Set aside the livers and keep them warm.
Cook the onions, covered with a little bit of water and the pinch of sugar, to glaze.
Deglaze the pan on high heat with the vinegar and wine.
Reduce the sauce for approximately 20 seconds, then add the livers and onions.