Pan-Fried Chicken Livers with Caramelized Onion

👨‍🍳 Method

For the Caramelized Onion

1. 1
   Heat 2 tbsp of the olive oil in a wide pot and fry the onion over medium heat 20–25 minutes, stirring, until it is deep brown.

   StoveWide, shallow pot

   💡Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.
2. 2
   Add the garlic and cook another minute, stirring.

   Stove
3. 3
   Remove all the onion from the pot and set aside.

To assemble

1. 4
   Add the rest of the olive oil to the pot and fry the liver over high heat 3–4 minutes without turning, until a brown crust forms, then turn and fry another 2–3 minutes, until browned.

   StoveWide, shallow pot
2. 5
   Sprinkle the paprika, thyme, salt and black pepper over the liver and stir.
3. 6
   Add the wine and cook 1 minute more, stirring.

   Stove
4. 7
   Return the caramelized onion to the pot and stir.

   Stove
5. 8
   Serve immediately with bread.