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Magnolia Grill Chicken Livers Perri


  • 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


  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.

Serves 4.

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

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