Chicken liver in blueberry sauce

We spent the weekend in the country. We came back with a bucket full of wild strawberries and kamczacka blueberries. Of course part of it we ate raw, one part I gave to Jas with porridge but my Piotr was in a mood for something savoury. So I made a very aromatic sauce for a chicken liver, although it could be also a good addition to a tenderloin. I thought that since traditionally you add sour apples to a chicken liver it should also be tasty with sour berries. And I wasn’t wrong!

Ingredients
600 g (22 oz) chicken livers
1 red onion
½ cup blueberries (sour)
½ cup red wine
1 tbsp oil
2 tbsp balsamic vinegar
2 tbsp molasses (or honey)
¼ teaspoon dried rosemary
¼ teaspoon ground coriander
salt, pepper


Method
Clean livers, cut in small pieces. Cut the onion in half, one part chopped finely, another finely slice. Add livers and sliced onion to warmed oiled pan. Add some salt and pepper. Fried meat put aside on a plate. On the same pan simmer chopped onion. Add fruit, wine, vinegar and molasses. Season with rosemary, coriander, salt and pepper. Boil until the sauce gets thick, pour in the juice from the plate you earlier put livers. Serve with warm meat.