Magnolia Grill Chicken Livers Perri

Yield: 4 servings

Ingredients

• 1 bell pepper, cut into 1/2 inch pieces
• 1 small onion, cut into 1/2 inch pieces
• Dash of vegetable oil
• 6 to 8 ounces raw chicken livers
• 1/2 cup cooking sherry, divided
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon garlic
• Pinch of pepper

Instructions

1. Blanch the bell pepper and onion in oil and water in a cast iron skillet until softened.
2. Add chicken livers. Cook over medium heat until livers are half-cooked.
3. Add 1/4 cup cooking sherry and other seasonings. Cook until liquid is evaporated, then add an additional 1/4 cup sherry. Continue to cook over low heat until livers are completely done (no pink).
4. Serve with a side dish of spaghetti.

Attribution

Posted by Gayle at Recipe Goldmine on 8/9/2001, 9:37 pm.