Judy Gray, B.H.S.
- Fresh chicken livers
- 1 medium onion
- Butter or margarine
- Paprika
- White wine
- Bay leaf
Drench fresh chicken livers in flour, salt and pepper; set aside. Slice onion, medium fine. Pan fry in butter till golden brown. Add more butter. Add chicken livers. Fry on medium heat, turning frequently. Add paprika during this process and more butter if needed. When livers are medium done (pink in the middle), add white wine (usually dry vermouth) to cover liver and onions. Add a bay leaf; cover.
Simmer on low heat 2 – 3 minutes.
Serve over rice.
