For the chicken liver with white wine, put the lard in a pan and heat. Cut the onion as finely as possible into rings and fry in the fat until translucent.
Add the chicken livers and sear until hot, then reduce the heat and continue to sizzle until nothing looks pink or bloody.
Sprinkle with thyme and pepper, pour in the wine and cover briefly. Salt the liver only at the table, each as he likes it.
The chicken liver with white wine goes well with boiled potatoes and green salad.