Tender chicken livers, caramelized onions, and a delicate white wine sauce come together in this bold, old-school recipe ...

Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 ...

While stock mixture reduces, heat remaining 2 tablespoons oil in a large (12-inch) cast-iron skillet over medium-high. Arrange chicken halves, skin sides down, in skillet.

Return chicken to the pan, lower heat to medium-low, and simmer for another 3-4 minutes, until sauce thickens slightly and chicken is cooked through. Garnish with fresh herbs, if desired, and serve.

4 tablespoons butter. 4 ounces chicken livers, trimmed and diced. Kosher salt. Black pepper in a mill. ½ cup dry Marsala. 6 cups chicken stock, preferably homemade, hot ...

In this recipe video, rich-tasting caramelized onions combined with Madeira wine make a spectacular sauce for chicken livers. Serve the delicious pan sauce with rice or over toast to soak up all ...