Ingredients
3tbspcooking oil
3onions
¾tspsalt
¼tspfresh ground black pepper
1¼lbchicken livers
½cupmadeira
1hard cooked egg
2tbspfresh parsley,chopped
Preparation
In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, ½ teaspoon of the salt and ⅛ teaspoon of the pepper.
Cook, stirring frequently, for about 15 minutes, until the onions are well browned. Remove the onions from the pan and put on a serving platter or individual plates.
In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper
Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook for about 2 minutes longer, until browned. The livers should still be pink inside.
Remove the chicken livers from the pan and put them on top of the onions.
Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
Pour the sauce over the livers and the onions. Top with the egg and parsley. Enjoy!
