1 lb chicken livers, rinsed and drained

2 medium sized onions, peeled and thinly sliced in semi-circles
2-3 tbsp olive oil

1 cup flour
1 tbs salt
1 tsp pepper
3 tbsp olive oil, more to add later

Wash and drain the chicken liver. Set aside.

In a non-stick skillet, over medium heat, sauté the onions and let them first get translucent, then golden, then light brown. Turn the heat to very low.

In another non-stick skillet, heat more olive oil over medium heat. Mix the flour, salt and pepper in a bowl. One by one, dip the chicken livers into the flour mix and gently coat each liver. Place the liver in the skillet – the oil should sizzle, but not too much. After you are done with dipping the livers and placing them onto the pan, set the flour mixture aside and do not throw it out. The chicken livers cook approximately 25 minutes and you should always check at the end by cutting the biggest liver piece and make sure there is no pink in there. You will cook the chicken livers over medium/high heat for a few minutes, searing the sides, after which you will need to turn the heat to low and periodically turn the livers over to another side. If you see a “naked” spot that doesn’t have the flour coating, gently sprinkle a little flour mix over the spot.

Serve with the fried onions on the side. We also like to sprinkle a little bit of good balsamic vinegar and some Maldon sea salt. This, however, does not good leftovers make.