We love this recipe; it's just the best! The only changes we make are to cook the livers a bit longer, as we like only a tiny bit of pink, and to make twice as much sauce. It's so delicious! We've made this dish many times over several years. There is one caveat: chicken livers are an acquired taste, so not everyone will like them. Both my husband and I grew up eating beef and chicken liver, so we acquired a taste for liver long ago! If you like the taste and texture, you will LOVE this recipe.
Most chickens don't live long enough, and if raised properly, have very little "chemicals" in their livers. This recipe is just right.
I love chicken livers and thought the recipe was very good. It's a classic preparation.
This was terrible! Maybe because I don't have the acquired taste for liver, the organ that filters chemicals that shouldn't be in a body.