Five-Spice Chicken Livers

• 1/4 cup all-purpose flour
• 1 teaspoon Chinese five-spice powder
• Salt and freshly ground black pepper
• 1 pound chicken livers, trimmed and patted dry
• 2 tablespoons extra virgin olive oil
• 1 1/2 ounces pancetta, diced
• 23 cup chopped onion
• 2 large cloves garlic, minced
• 1/2 cup dry red wine
• 1 pound plum tomatoes, peeled, seeded and chopped
• 1 tablespoon minced flat-leaf parsley leaves
• 6 sage leaves, slivered
• Soft polenta, for serving

1. Mix flour and five-spice powder, and season with salt and pepper.
2. Dust chicken livers with this mixture.
3. Heat 1/2 tablespoon oil in large skillet; add pancetta, onion and garlic.
4. Saute over medium heat until onion is soft.
5. Remove all from pan.
6. Add remaining oil to pan, and add chicken livers in single layer.
7. Saute, turning, until lightly browned but not cooked through.
8. Saute in two batches if needed.
9. Remove from pan.
10. Add wine, scrape pan and add tomatoes and herbs.
11. Simmer 10 minutes, until tomatoes start to melt.
12. Return onion mixture and livers to pan, simmer 5 minutes, check seasoning and serve over freshly cooked soft polenta.

allpurpose, salt, chicken livers, extra virgin olive oil, pancetta, onion, garlic, red wine, tomatoes, flatleaf, sage, polenta

Taken from cooking.nytimes.com/recipes/11423 (may not work)