Makes 4 servings

Ingredients:

• Chicken livers 16 oz
• 1 large yellow onion
• Olive oil for pan

Instructions:

I use my cast iron pan for this recipe. Heat cast iron over medium low heat and add olive oil. Chop onion into long strips and add to the pan then add the chicken livers. Cook for about 15 to 20 minutes stirring about every 5 minutes- what your looking for is the onions to be soft and the meat to have turned brown.

My notes on this recipe:

I’m a huge fan of liver and onions- I know they are not everyone piece of cake and some can’t get past the idea of eating an organ but in this house we all eat them- even my youngest enjoys it and that’s really saying something. I know a lot of recipes try to fancy it up with liver and onions but I’ve never found that it makes that big of a difference and personally I find less is more when it comes to this. I hope you like it as much as I do! Enjoy!