Makes 2 servings as a main course, 4 servings as a first course.
This dish is for all seasons and can be prepared in advance and reheated.
INGREDIENTS:
1 pound chicken livers
1 tablespoon unbleached all-purpose flour
Kosher salt
Freshly ground black pepper
SHERRY SAUCE:
1 large Vidalia onion
¼ cup vegetable oil
¾ cup extra dry light sherry (See Note)
1 tablespoon Balsamic vinegar
1 teaspoon whole cloves
PREPARATION:
Preheat the broiler.
Line a broiler pan with foil.
Pat dry the livers and place on the foil. Broil as close to the heat source as you can for about 5 minutes on each side. The livers should be dry. Let cool.
Spread the flour on a piece of wax paper and season with salt and pepper.
TO MAKE THE SAUCE:
Cut the onion into very thin slices. I use a mandoline.
Heat the oil in a medium skillet and sauté the onion over medium high heat, stirring from time to time until golden.
Add the sherry, the vinegar and cloves.
Bring to boil and simmer for a few minutes.
TO MAKE THE CHICKEN LIVERS:
Dip the liver into the seasoned flour shaking off the excess. Place in the sauce and simmer for a minute. Season to taste with salt and pepper.
NOTE:
I use the Tio Pepe extra dry light sherry.