Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken livers
  • 1 cup milk
  • 2 slices thick-cut bacon (cut into 1/2-inch pieces)
  • 2 tablespoons vegetable oil
  • 1/2 medium onion (chopped (about 3/4 cup))
  • 4 to 5 fresh sage leaves (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1/4 cup low-sodium chicken broth
  • Salt and freshly ground black pepper

Instruction

  • Trim the chicken livers of any visible fat and sinew and cut the larger pieces in half. Place in a bowl and add the milk to cover. Cover and refrigerate for a minimum of 1 hour, up to 12 hours.
  • Drain the livers well, then transfer to a paper towel lined plate and pat dry.
  • In a large skillet, fry the bacon until crisp, remove and blot the excess fat with paper towels. Discard all but one tablespoon of the bacon fat from the pan. Add 1 tablespoon of the vegetable oil and heat over medium heat.
  • Add the onion and sage and sauté until golden, 3 to 5 minutes. Add the garlic and cook for 1 minute more. Transfer the mixture to a plate and set aside.
  • Return the pan to the stove over medium-high heat and coat with the remaining tablespoon of oil. Add the chicken livers, season lightly with salt and pepper, and sauté until they're lightly browned on the outside.
  • Reduce the heat to medium, return the bacon mixture to the pan, combine well and cook for 1 minute. Stir in the broth and continue cooking until the livers are rosy pink on the inside, 2 to 3 minutes longer. Take care not to overcook.
  • Serve immediately, spooning the pan juices over each serving.