Recipe
Chicken Livers and Onions, Venetian Style
For the original recipe and instructions, see: "Chicken Livers and Onions, Venetian Style" at cooking.nytimes.com
Ingredients
- 2 tablespoons raisins
- 2 tablespoons Balsamic vinegar
- 1 ⅓ pounds chicken livers
- 4 tablespoons extra-virgin olive oil
- 3 cups thinly sliced onions
- Salt and freshly ground black pepper
- ½ teaspoon fresh sage leaves (or 1/4 teaspoon dried sage)
- 1 tablespoon dry white wine
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