Chicken Livers with Balsamic Vinegar

Maybe I like liver so much because my mother never made me eat it. I don’t really mind it when people make a face when I tell them I’m cooking liver, because that just means there will be more for me. But when I make this simple dish of sauted chicken livers finished with a little balsamic vinegar, somehow it all seems to get eaten. The sweet balsamic cuts the “liver-y” quality of the meat a bit, and even my teen-aged boys say it’s not all that bad.

Put a half cup or so of flour in a bag and add about a pound of fresh chicken livers. Shake until the livers are evenly coated with flour. Heat enough olive oil to cover the bottom of a ten-inch skillet over medium-high, then shake any excess flour off of the livers and carefully add them to the hot oil. Cook for several minutes until nicely browned, then flip over. Reduce the heat if they’re getting too crispy-looking. Continue to cook, turning occasionally, for about 15 minutes total, then remove the livers from the pan and put them on a warm platter.

Add a tablespoon or two of balsamic vinegar to the hot pan and stir, scraping up all the crispy bits stuck to the bottom. Turn off the heat and gently stir in a tablespoon of butter, then pour the sauce over the livers. Salt and pepper to taste and eat while warm