Chicken Livers with Grapes
Peel shallots and cut into thin rings.
Cut liver into slices, rinse and pat dry. Coat with flour. Heat butter in a pan and cook livers until golden brown on all sides. Remove from the pan and keep warm. Saute shallots in the same pan for a few minutes and deglaze pan with stock and white wine. Simmer down slightly. Add grapes and return livers to the pan. Simmer for a few minutes. Season with salt and pepper and serve.
If desired, serve with fresh bread.