Step 1

Heat a skillet on medium-high heat. Once it heats up, add oil and once that heats up (shimmers), add the sliced onion and salt.

Step 2

Saute the onions for 10 minutes, stir every few minutes until the onions have browned and are caramelized.

Step 3

Remove the onions from the pan, cover with a piece of tin foil, and place in the oven on the keep warm setting.

Step 4

Meanwhile, as you are cooking the onion, rinse, trim the fat off and remove any membrane from the livers. Pat dry with the paper towels.

Step 5

Turn the heat under the pan down to medium. Add olive oil, and butter and once the butter melts, add the chicken livers to the pan.

Step 6

Add garlic, cognac, salt, black pepper and saute for 5 minutes. Flip each liver and cook for an additional 3 - 5 minutes. The chicken livers should be browned on the outside and pink inside.

Step 7

Transfer the livers and sauce to a serving dish and drape some of the onions on top. You will have extra onions, add to plates as needed.

Step 8

Serve

Step 9

Smile

Step 10

Enjoy