Put a pan on the stove, switch on the fire and put some olive oil in the pan. Add the garlic and onion, stir with a wooden spoon and let all get a little glazed. Meanwhile wash the chicken liver and let the water get a little off.
Add the liver in the pan and glaze the organ meat. When it is a little brown on all sides add the wine. Let the whole cook until the wine is more than half gone. Now add salt and pepper and the olive oil. Stir and put a lid on the top of the pan.
Let all cook for around 30-35 minutes, have a look after 20 minutes if there is still enough liquid in the pan. If not, add more olive oil. NO WATER!
The chicken liver is ready when the organ meat is soft and the taste is irresistible!
Serve immediately with some fresh baked homemade bread, some wild rice or plain.
For the best taste ever leave it over night out of the fridge, just covered with the lid.
If you serve on plates don't clean the pan immediately, take a piece of bread and clean the sauce out of the pan. Cook in heaven!