500g or so of Chicken Livers, prepared and sliced into thin strips
Some Mushrooms, chopped
1 Onion, chopped as finely as you wish
1 or 2 garlic cloves, chopped or crushed
A glug of White wine
A little Stock
Salt and Pepper
Sweat your onion and garlic for a while, until it softens. Pop in your livers and toss around for a little while. (Chicken livers don't need to be cooked for a long time or they can become tough).
Pop in your mushrooms and a good glug of wine. Cook for another few minutes, until the alcohol in the wine has evaporated. Add a couple of cupfuls of stock (not much, you're not bathing the livers, just 'moistening' them) and turn down the heat a little. Reduce for a few minutes until the dish is unctuous or your willpower gives out - whichever comes first.
Eat it with gnocchi or pasta.