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  • Chicken Livers With Vinegar Sauce

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    Chicken Livers With Vinegar Sauce
    Servings: 2
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 pound fresh chicken livers
    • Flour for rolling
    • 1 med. slivered onion
    • 2 T red wine vinegar
    • 1/2 c. warm chicken broth/stock
    • 1 teaspoon thyme
    • Salt and pepper to taste
    • 1 T fresh flat leaf parsley
    • 1 T flour diluted in 1/4 c. water

    Directions

    1. Cut chicken livers in half. Rinse in cold water - pat livers dry and roll in flour. Heat veg. oil in frying pan over moderate heat and saute livers, turning them over and over till red color disappears and they are brown on all sides (about 7 to 10 min). Remove livers to platter and keep them warm.In the same frying pan cook the onion till it is translucent/soft, then stir in vinegar, stock, diluted flour, thyme, salt, pepper and cook sauce till it is thick, stirring constantly. Pour sauce over the chicken livers, sprinkle with parsley. Serve with rice. Serves 2 to 3.

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