5.0
(2)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.
Step 2
In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.
Step 3
Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute. Pour the sauce over the livers and the onions. Top with the egg and parsley.
Your folders
cooking.nytimes.com
4.0
(126)
Your folders
savaskitchen.com
5.0
(1)
25 minutes
Your folders
bakeatmidnite.com
120 minutes
Your folders
hungryhappens.net
5.0
(8)
80 minutes
Your folders
saveur.com
Your folders
cooking.nytimes.com
5.0
(943)
Your folders
pinchofyum.com
4.8
(13)
50 minutes
Your folders
pinchofyum.com
4.8
(13)
50 minutes
Your folders
allrecipes.com
4.3
(492)
30 minutes
Your folders
bigoven.com
30 minutes
Your folders
recipesfoodandcooking.com
4.6
25
Your folders
dishesdelish.com
5.0
(1)
20 minutes
Your folders
gimmesomeoven.com
5.0
(2)
40 minutes
Your folders
wonkywonderful.com
45 minutes
Your folders
loveandlemons.com
5.0
(12)
60 minutes
Your folders
cooking.nytimes.com
5.0
(283)
Your folders
thefoodgroupmn.org
55 minutes
Your folders
americastestkitchen.com
4.2
(159)
Your folders
cookincanuck.com
4.4
(44)
20 minutes