Chicken livers with Mavrodafni wine and fresh oregano

from chef Vangelis Driskas

For 4 portions

• 1 packet of livers from fresh organic chicken BIOGRECO
• 2 tablespoons finely chopped onion
• 1 clove grated garlic
• ½ cup (125 ml) of Mavrodafni wine
• 2 tablespoons balsamic vinegar
• 4-5 stalks fresh oregano
• Olive oil
• Salt, pepper

Directions:

Rinse the livers, pat them dry, cut them in smaller pieces and season them. Put in the frying pan 3-4 spoonfuls olive oil and sauté them for 2-3 minutes. Add the livers and sauté them for 7-8 minutes. De-glaze with Mavrodafni wine, add the balsamic vinegar and leave them for 20 minutes in medium heat. Add the fresh oregano, mix and serve.