The Modern Nonna

0 If you are using chicken liver, you don't need to cut it as it's smaller to begin with. If you use beef/calf liver, cut it into equal, bite-sized pieces. 
5 First, pat the liver dry with paper towels. If you want to reduce the gamey liver taste a bit, you can soak the livers in cold water for 15 minutes to 3 hours; then rinse and pat dry.
1 Add the liver to a bowl, season with salt and pepper and add 1 tablespoon of the avocado oil. Massage or mix with a spoon. 
2 Add the remaining 2 tablespoons oil to a pan. Heat the oil on medium-heat and once it shimmers, add the liver, making sure it's spaced apart so it doesn't steam. The liver should sizzle when you add it in. 
3 Cook for about 2 minutes on each side for beef liver and 3 minutes on each side for chicken liver. Liver cooks incredibly fast and it's better not to overcook it for best results as it will be way more tender and palatable. 
7 Add in the onions and cook for another 1 to 2 minutes, or until they have softened. Add the wine or broth, if using, and let cook for 30 seconds. Add the cream and stir for another minute. Transfer the liver and onions to a plate and garnish with chives, if using.
4 Note: You'll want to cook the chicken liver for about 3 minutes on each side or until the internal temperature reaches 165F (74C) for chicken liver. If you're making beef/calf liver, don't overcook it. This tip will turn you from a hater to a lover. You want a bit of pink for beef/calf liver - no more, no less.