Sage Chicken Livers

  • Yield: 6 servings


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