On the show today, Q's food sleuth Marion Kane took on the stereotypes and unfairness of food hierarchy, and defended the underdog foods ... like liver. Do the right thing and give this recipe a try.

Chicken Livers Provencal
Inspired by a dish from chef and cookbook author Jacques Pepin.

1¼ lb (625 g) chicken livers
2 tbsp olive oil
1 small onion, peeled, chopped
3 garlic cloves, minced
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
½ cup chicken stock
1 large tomato, chopped
1 tsp chopped fresh sage or 1/4 tsp dried
Salt and freshly ground black pepper to taste
Dash hot pepper sauce (optional)
2 tbsp chopped fresh parsley, chives or green onion

Trim any fat and green bits from livers; snip between each pair of lobes to separate. Pat dry.
Heat 2 teaspoons of oil in large, heavy skillet over medium-high heat. Add half of livers to skillet in single layer. Cook about 4 minutes, turning a couple of times, until browned all over and almost cooked through. Transfer to sieve placed over bowl to catch juices; reserve juices. Repeat with another 2 teaspoons of oil and remaining livers.
Reduce heat to medium. Add remaining oil to skillet; add onion. Cook about 4 minutes, stirring at intervals, until soft and golden. Add garlic; cook about 1 minute more, stirring. Add vinegars; cook, stirring, 1 to 2 minutes more or until thickened. Add stock, tomato, sage and juices from livers. Bring to boil; reduce heat to low and simmer about 3 minutes or until slightly thickened. Stir in salt, pepper, hot pepper sauce (if using) and livers. Cook until heated through. Sprinkle with parsley.
Makes about 3 servings.

Marion recommends a recipe for Hashed Brussels Sprouts on her own blog HERE.