1 pound chicken livers, rinsed and patted dry
Olive oil as needed
2 medium yellow onions, peeled, halved, and thinly sliced
1 tablespoon kosher salt, plus more as needed
1 cup all-purpose flour
1 teaspoon freshly ground black pepper
Quality balsamic vinegar
Flaky sea salt, such as Maldon
1. Rinse and drain the chicken livers. Thoroughly pat dry with paper towels and set aside.
2. Add enough oil to cover the bottom of a large skillet (preferably cast iron) set over medium-high heat, heat the oil until shimmering. Add the onions cook, stirring, until the onions start to change color. Season onions with a little salt, decrease heat to low, and cook, stirring from time to time, until onions are caramelized. This can take anywhere from 20 to 40 minutes. Transfer onions to a plate and set aside.
3. Add more oil to the skillet and return to medium-high heat. While oil warms, combine flour, 1 tablespoon of salt, and pepper in a bowl. One by one, dip chicken livers into the flour mix and shake off excess. Place the livers in the skillet – the oil should sizzle, but not too much. Sear the livers until well browned on all sides and are cooked to medium; a pound of chicken livers will take about 8 to 10 minutes, but it all depends on the strength of the flame of your range. Transfer livers to the plate with onions and serve immediately with a little balsamic vinegar and flaky sea salt.