Ingredients:

  • 1 lb chicken livers, trimmed and patted dry
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 large yellow onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • fresh parsley, chopped

Instructions:

  1. Trim any white membranes or green gall bladder remnants from the livers and pat them thoroughly dry with paper towels. Note: Wet liver will not sear
  2. In a small bowl, toss the livers with salt, cracked black pepper, and smoked paprika until evenly coated.
  3. Heat the olive oil and butter over medium high heat until the butter foams.
  4. Add the sliced onions and sauté for 5-7 minutes until they turn a deep golden brown.
  5. Toss in the bell peppers and garlic, cooking for another 2 minutes until the peppers soften slightly.
  6. Remove the vegetables from the pan and set aside on a plate.
  7. Increase the pan heat to high. Carefully place the livers in the pan in a single layer.
  8. Sear for 2-3 minutes per side without moving them until a dark mahogany crust forms.
  9. Reduce heat to medium. Return the sautéed onions and peppers to the pan.
  10. Drizzle in the balsamic vinegar and honey. Stir gently for 60 seconds until the liquids emulsify into a glossy glaze.