Chicken Livers with Wine
Instructions:
- In my family we love chicken livers. Let me be more specific, my father and I love chicken livers. In the Rivera clan, unfortunately, the younger generation has not developed this gustatory preference; but then, what do they know? Chicken liver is an acquired taste. What saves the dish below is its crowning simplicity. It's superb over rice.
- 1 pound chicken livers
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon fresh culantro (can substitute parsley, if desired),
- ½ cup dry white wine
- Rinse livers under cold running water, and pat dry with paper towels. Remove any connective tissue.
- Heat the oil in a skillet, frying pan or, if you want to be fancy about it, a chafing dish. Stir-fry livers until brown and add salt, pepper, culantro and white wine. Lower heat and simmer, covered, for 10 minutes.