Step 1

Peel the onion. Cut in in half and slice into half rings. Separate them with your hands.

Step 2

In a skillet, add 1 Tablespoon of olive oil and heat it over medium heat. Add the onions and sprinkle them with salt. Cook onions over medium heat stirring them frequently for about 10-15 minutes until golden brown and caramelized. Remove the onions from the skillet and place them in a warm place.

Step 3

While the onions are cooking, rinse the chicken livers well in a cold water. Pat them dry with paper towels . Trim any fat any unwanted grey or white parts. Cut livers in half.

Step 4

Sprinkle the livers with salt and black pepper. In a shallow dish add the flour. Coat each chicken liver in flour, shaking off the access.

Step 5

In the same skillet, add the remaining 1 Tablespoon of olive oil and 1 Tablespoon of butter. Turn the heat on low, as the chicken livers might start bursting if the pan is too hot. One by one, carefully place chicken livers onto a skillet. Now, turn the heat medium and cook the livers on each side for about 3-4 minutes. Once browned, cover with a lid and cook for another 4 minutes on low heat or until the internal temperature reaches 165°F.

Step 6

Add back the caramelized onions and garnish the dish with some chopped dill. Enjoy!