|2 tablespoons||Extra virgin olive oil and/or butter|
|1 medium||Onion, quartered and sliced|
|2||To 3 cloves garlic, chopped|
|½ cup||Chicken stock|
|1 pounds||Chicken liver|
|2 tablespoons||(total) fresh herbs (oregano, thyme, lemon balm, etc.)|
|1 cup||To 1-1/2 cups dry white wine|
|½ cup||To 1 cup Italian bread crumbs|
|2 tablespoons||Fresh parsley, chopped|
In a pan over medium heat, heat/melt olive oil and/or butter (I prefer a cast-iron pan). Add the onion and cook until they begin to be transparent. Add the garlic and cook for another 5 minutes.
Increase the heat to medium-high and add the chicken stock, herbs, and livers.
Cook until the livers begin to brown and are almost cooked to your taste. Add the white wine and cook it down until only about ½ cup remains. Add the parsley. While stirring the livers, add the bread crumbs a little at a time until the liquid combines with the crumbs to form a sauce.
Recipe: William Petronchak on AT&T's Interchange : Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 19 Jul 95 From: Herman Kelly Date: 07-20-95 Submitted By HELEN PEAGRAM On 11-06-95
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