CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS

Chicken Livers with Grapes and Caramelized Onions image

Yield Makes 4 (first course) or 2 (main course) servings

Number Of Ingredients 9

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2 tablespoons unsalted butter
3 tablespoons olive oil
2 large onions (1 1/2 lb total), halved lengthwise and cut crosswise into 1/4-inch slices
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon finely chopped fresh rosemary
1 lb chicken livers, separated into lobes, trimmed, and rinsed
1 1/2 cups red seedless grapes (9 oz)
1/3 cup Sherry vinegar

Steps:

Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.