If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
I realize I will have already lost some of you – but for those who like chicken livers, you gotta make this. For those that don’t, I feel sorry for you. Serves 4
Ingredients
2 tablespoon olive oil
2 tablespoon butter
1 green pepper, diced, large pieces
1/2 medium sized yellow onion, diced, large pieces
1lb chicken livers, rinsed, drained, remove white parts, chopped
1/4 cup cream
2 teaspoons worcestershire sauce
1 tablespoon vermouth
1 pinch Kosher salt
Freshly ground pepper
1 teaspoon Sriracha
2 cups cooked white rice
Directions
Heat 1 tablespoon each of oil and butter in large skillet on medium, cook pepper and onion for 8 minutes, remove set aside
Using same skillet, on high heat, add rest of oil and butter, sear livers for 2 minutes, season with Kosher salt and pepper
Add peppers and onions back in, with vermouth, cream, worcester and Sriracha, cook for 3-4 minutes to thicken sauce
