Sautéed Chicken Livers and Peppers

Sautéed Chicken Livers and Peppers

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  • 2 teaspoons cornstarch
  • 2 tablespoons olive oil
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1 pound chicken livers, patted dry
  • Salt and pepper, to taste
  • Pinch of red pepper flakes
  • 2 tablespoons sherry vinegar
  • 1/4 cup chicken stock


Mix cornstarch with enough water to create a slurry. Set aside.

Heat oil in a large sauté pan over medium-high heat. Add peppers and cook until softened and slightly charred, stirring frequently, about 10 minutes. Stir in garlic and thyme; cook for 2 minutes.

Add livers to the pan and cook until brown and crisp, but still a little pink inside, 3 to 4 minutes total. Season with salt, pepper and red pepper flakes.

Deglaze the pan with vinegar and stock, scraping up any brown bits. Bring to a gentle simmer and stir in cornstarch slurry. Cook until sauce thickens slightly, 2 to 3 minutes. Serve immediately.

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