Start by rinsing the chicken livers under cold water.

Using a sharp knife, trim away any connective tissue or fat.

In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onions to the skillet and sauté until soft and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Carefully add the cleaned and trimmed chicken livers to the skillet and cook for about 5-7 minutes until browned on the outside but still slightly pink in the center.

Sprinkle with salt, pepper, and fresh thyme leaves.

If desired, add balsamic vinegar to the skillet and stir to combine.