Sautéed Chicken Livers with Raisins and Pine Nuts Recipe

Heat the oven to 350 degrees F.

Toast the pine nuts in the oven for about 8 minutes until golden brown.

In a small stainless-steel saucepan, combine the raisins, broth, and vermouth. Bring to boil and simmer for about 8 minutes until reduced to about ¾ cup. Set aside.

In a large frying pan, melt 1 tablespoon of butter with 1 tablespoon of oil over moderately high heat.

Season the livers with ¼ teaspoon of salt and ⅛ teaspoon of pepper, and cook in 2 batches if necessary, for about 3 minutes until almost done. The livers should still be quite pink inside. Remove from the pan.

Add the remaining 1 tablespoon of oil and 1 tablespoon of butter to the pan, and reduce heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add flour and cook, stirring, for 15 seconds longer.

Stir in raisin-and-vermouth mixture and remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits.

Add the livers and any accumulated juices, pine nuts, and parsley and simmer for about 1 minute longer until the livers are just done.

Serve warm, and enjoy!