Sautéed Chicken Livers

Preparation

1. Step 1

   Trim 1/2 pound chicken livers of fat and connective tissue. Trim off and discard any green markings on the livers, which may be residue from the gall bladder and is very bitter. Cut the livers in two where the two lobes separate naturally. Season with salt and fresh-ground black pepper. Heat olive oil or butter in a heavy pan over medium-high heat. When hot, add the livers (don’t crowd them in the pan) and cook on one side for 3 minutes. Turn the livers and cook for another 2 minutes or so. Livers have a milder taste when they are still pink inside. For added flavor, add a minced shallot to the pan after turning the livers. If you like, once the livers are cooked, remove them from the pan and pour in 2 tablespoons brandy or wine, to deglaze the pan. Finish by swirling in a pat of butter. This is good warm, or it can be cooled and mashed with softened butter to make a simple liver pâté.

   Step 2

   For a quick hors d’oeuvre, cook one or two livers as above. Slice and serve on buttered croutons topped with a few drops of balsamic vinegar and chopped parsley.