• Fast

Ingredients

1. 3 tablespoons unsalted butter
2. 1 medium red onion, quartered through the core
3. Kosher salt and freshly ground pepper
4. 1/4 cup plus 2 tablespoons port wine
5. 1/4 cup plus 2 tablespoons fresh orange juice
6. 1 pound chicken livers, trimmed and halved, 2 halves finely chopped
7. 1/2 teaspoon Dijon mustard
8. All-purpose flour, for dredging
9. Paprika
10. 6 ounces baby spinach 

Directions

1. In a large skillet, melt 1 tablespoon of the butter. Add the onion quarters and cook over moderately high heat, turning occasionally, until golden brown all over, about 15 minutes. Transfer the onion quarters to a plate and let cool. Season the onions with salt and pepper and keep warm.
2. Add the port to the skillet and simmer over high heat until reduced by half, about 3 minutes. Add the orange juice and cook until reduced by half, about 2 minutes. Stir in the finely chopped chicken liver, reduce the heat to low and simmer until just cooked, about 1 minute. Remove the skillet from the heat. Stir in the mustard, season the sauce with salt and pepper and keep warm.
3. Spread the flour on a large plate and season with paprika, salt and pepper. Dredge the remaining halved chicken livers in the seasoned flour, shaking off any excess.
4. Melt the remaining 2 tablespoons of butter in a large skillet. Add the livers and cook over moderately high heat, stirring occasionally, until pink in the center, about 5 minutes. Transfer to paper towels to drain.
5. Arrange the spinach on a serving platter. Top with the onion quarters and chicken livers, drizzle the sauce over the top and serve.