My gram taught me in the 1950s not to salt chicken livers until after they were cooked because it makes them rubbery and tough
Otherwise good recipe
Good combination! The pinterest button does not seem to work tho.
The sauce was good on its own but there was so much salt that I could not taste it. I might try the recipe again but I would cut the salt in half. Using the cooking times specified in the recipe, the onions and the chicken livers did come out cooked properly.
Amazing, and so simple