Chicken Livers With Grapes And Caramelized Onions

• 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

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.
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.
3. Add grapes and remaining 1/4 teaspoon rosemary and saute 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.

unsalted butter, olive oil, onions, salt, black pepper, fresh rosemary, chicken livers, red seedless grapes, sherry vinegar

Taken from www.epicurious.com/recipes/food/views/chicken-livers-with-grapes-and-caramelized-onions-235725 (may not work)