A delightful twist on a classic dish, featuring tender chicken livers and sweet caramelized onions.
Prepare the chicken livers by rinsing them under cold water and patting them dry with paper towels.
Ensure the livers are dry to prevent splattering when frying.
Slice the onions into thin rings and set aside.
Uniform slices ensure even caramelization.
In a mixing bowl, combine the flour, salt, and black pepper. Dredge the chicken livers in the mixture, shaking off any excess.
Coat the livers evenly for a crispy texture.
Heat the olive oil in a cast iron skillet over medium-high heat until shimmering.
A hot skillet prevents sticking and ensures a crispy crust.
Add the chicken livers to the skillet and fry for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
Avoid overcrowding the skillet to maintain the oil's temperature.
In the same skillet, add the onion slices and cook over medium heat until caramelized, about 10 minutes.
Stir occasionally to prevent burning and ensure even cooking.
Return the chicken livers to the skillet and drizzle with Worcestershire sauce. Toss gently to coat and heat through.
The Worcestershire sauce adds a tangy depth of flavor.
Serve the chicken livers and onions hot, garnished with fresh parsley if desired.
Serve immediately for the best flavor and texture.
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