4 large cloves garlic, smashed and minced
2 tablespoons olive oil
2 tablespoons butter
2 pounds of fresh chicken livers, placed in a colander, rinsed with cold water, and very well drained
Kosher salt, black pepper
Dried herbes d' provence
Heat the oil and butter together in a large skillet. Add the onions and garlic and saute until golden brown. Remove with a slotted spoon and hold to the side. Leave any remaining oil and butter in the skillet.
Chicken livers are often joined by a membrane; snip this with kitchen scissors, and you will have two nice pieces. I do not recommend cutting the livers any smaller than this. Season the livers with the salt and pepper, and then add to the skillet. Put the heat up to high, and then add the herbes d' provence. Cook for three to five minutes, or until the livers are browned on both sides. Let most of the excess liquid in the pan evaporate, but do not let the livers dry out. Add back the onions and garlic, heat together for a minute or two, then turn into a serving dish and sprinkle with some parsley.
If you can't find the herbes, use dried oregano and call your dish Chicken Livers Casino.
Rob and I love this, but it happens to be the only thing I make that Cory will absolutely not eat. The kid eats eel and raw fish, but he won't eat chicken livers. Go figure.
The very best thing to serve this with is old fashioned mashed potatoes and buttered green peas.
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