Chicken Livers and Onions, Venetian Style

5.0(66)

by Florence Fabricant·published 1989-10-08

ItalianAppetizer

Servings

(4–6)

Total time

45 min

prep 20 min

Calories / serving

240 kcal

Ingredients (8)

serves

Instructions (5 steps)

01Mix the raisins and vinegar together and set aside.
02Trim 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.
03Heat 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.
04Increase 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.

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Rich recipe — supports nutrition-aware planning.