Chicken liver in a red wine reduction, recommended to us by Carole and Don Hambrick of Gainesville
Chicken livers (can be any amount)
Salt and pepper to taste
Cooking fat – coconut oil, lard, butter, olive oil, chicken fat – any thing you like to coat the bottom of a stainless steel pan.
Dry, salt and pepper the livers. Toss in flour to coat. Carefully place livers in one layer over medium heat in pre-heated skillet with the hot cooking fat. Brown on one side and turn. Pour in red wine in until it reaches halfway up the liver and bring to a simmer. Lower heat and reduce until only about half the red wine remains. Remove livers to a serving plate and cover with the wine reduction sauce. Serve hot.