This dish is based on one author Gael Greene made for her friend Jamie Gillis.
- 1⁄2 lb. chicken livers, trimmed and lobes separated
- Kosher salt and freshly ground black pepper
- 1⁄4 cup flour
- 6 tbsp. chilled unsalted butter, cubed
- 1⁄2 cup minced onion
- 1⁄4 cup chicken broth
- 1⁄4 cup white vermouth
- 1 tbsp. minced chives
- 1 tbsp. minced parsley
- Toast points, for serving
- Sour cream, for serving (optional)
Season livers with salt and pepper; dredge in flour. Melt 3 tbsp. butter in a 10" skillet over high heat. Add livers and cook, flipping once, until browned, 2–3 minutes. Transfer livers to a plate.
Wipe out skillet, add 2 tbsp. butter, and return to high heat. Add onions; cook until caramelized, 4–5 minutes. Add broth and vermouth; cook until reduced by half, about 4 minutes. Remove pan from heat; swirl in chives, parsley, and remaining butter to make a sauce.
Return livers to skillet. Season with salt; serve with toast points (and sour cream, if you like).