Active Time

　　20 min

　　Total Time

　　40 min

　　Although this dish may sound unusual, it turns out that the sweetness of grapes and caramelized onions makes for a delicious alliance with aromatic rosemary and rich chicken livers.

　　

Ingredients

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

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.