Peel the garlic cloves and saute half of them in a large (non-stick) pan until gets a little color. Add the chicken livers and fry them on medium low heat, turning them over to cook on all sides for a few minutes.Cover and let them cook through, lowering the heat a little bit. Stir from time to time for approx. 15 minutes.
Season with salt and pepper. Add the remaining crushed garlic cloves. Optional, to variate - sprinkle with some white wine and let the alcohol evaporate for a few minutes. Or lemon juice if you prefer.
Turn off the heat and serve them with a fresh salad, or with your favorite side dish. My favorite is mashed potatoes with lots of butter and cheese.
Notes
This dish is best to served right away. It loses its taste as a leftover.