Sautéed Chicken Livers with Raisins and Pine Nuts

Heat oven to 350 degrees F. Toast pine nuts in oven until golden brown, about 8 minutes. In a small stainless-steel saucepan, combine raisins, broth ,and vermouth. Bring to boil and simmer until reduced to about 3/4 cup, about 8 minutes. Set aside. In a large frying pan, melt 1 tablespoon butter with 1 tablespoon oil over moderately high heat. Season livers with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, in two batches if necessary, until almost done, about 3 minutes. The livers should still be quite pink inside. Remove from pan. Add remaining 1 tablespoon oil and 1 tablespoon butter to pan and reduce heat to moderately low. Add garlic and cook, stirring, 30 seconds. Add flour and cook, stirring, 15 seconds longer. Stir in raisin-and-vermouth mixture and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a simmer, scraping bottom of pan to dislodge any brown bits. Add livers and any accumulated juices, pine nuts, and parsley and simmer until livers are just done, about 1 minute longer. Wine recommendation: Try matching the savory tastes of this Sicilian-flavored dish with a rustic red wine that hails from the same region. Or serve the easy-to-find Salice Salentino from Apulia, also in Southern Italy.