1 lb. fresh chicken livers
Flour for rolling
1 med. slivered onion
2 tbsp. red wine vinegar
1/2 c. hot chicken broth
1 tsp. thyme
Salt and pepper to taste
1 tbsp. fresh flat leaf parsley
1 tbsp. flour diluted in 1/4 c. water

Cut chicken livers in half. Rinse in cold water - pat livers dry and roll in flour. Heat cooking oil in skillet over moderate heat and saute livers, turning them over and over until red color disappears and they are brown on all sides (about 7 to 10 minutes). Remove livers to platter and keep them warm.

In the same skillet cook the onion until it is translucent, then stir in vinegar, stock, diluted flour, thyme, salt, pepper and cook sauce until it is thick, stirring constantly. Pour sauce over the chicken livers, sprinkle with parsley. Serve with rice. Serves 2 to 3.