Sage Chicken Livers

  • Yield 6 servings


1-1/2 pound chicken livers
1/4 cup vegetable oil
1 medium onion, sliced and separated into rings
1 teaspoon dried sage
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry white wine


  1. Wash chicken livers in cold water; dry well. In frypan, place oil over medium-high heat. When hot, add livers and sauté until brown. Add onions and continue cooking until onions are transparent. Add sage, salt and pepper; stir gently. Add wine, reduce heat to low and cook 1 minute. Serve on bed of rice or pasta. 



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