pare the ingredients:
PreRinse the chicken livers in cold water and dry them gently with paper towels.
Peel the onions and cut them into thin rings.
Rinse the sage leaves and dry them thoroughly.
Season and flour the livers:
Season the chicken livers with salt and pepper.
Sprinkle them lightly with flour on both sides.
Cooking livers:
Heat the oil in a large frying pan.
Fry the livers over high heat for 1 minute 30 minutes per side, until golden brown. Remove from the pan and set aside.
Prepare the filling:
In the same skillet, sauté the onions in the drippings over medium heat until tender (about 10 minutes).
Add the sage leaves and mix.
Deglaze:
Pour the balsamic vinegar and white wine into the pan.
Stir to loosen the juices.
Finalize the cooking:
Return the livers to the pan, on top of the onions.
Cover and braise over low heat for 5 minutes.
To be served with:
A good homemade mashed potatoes, or even creamy polenta or mashed sweet potatoes for an original touch.
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