Chicken Livers with Onions and Grilled Bread

Ingredients:
1 pound chicken livers, trimmed and cleaned
2 tablespoons butter
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 cup dry white wine or chicken broth
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 tablespoon fresh parsley, chopped
4 slices crusty bread (baguette or sourdough)
1 tablespoon olive oil (for brushing bread)

Instructions:

Heat a large skillet over medium heat and add butter and olive oil.

Add sliced onions and cook until soft and caramelized, about 10 minutes. Add garlic and cook for 1 more minute.

Push onions to the side of the skillet, add chicken livers, and season with paprika, salt, pepper, and cayenne.

Cook the livers for 3–4 minutes per side until browned on the outside but still tender inside.

Pour in the wine or chicken broth and let it simmer for 2–3 minutes to reduce slightly.

Stir everything together and sprinkle with fresh parsley.

Brush bread slices with olive oil and grill or toast until golden and crisp.

Serve the warm chicken livers and onions over the grilled bread for a rustic Southern appetizer or light dinner.