Prepare all ingredients before starting to cook. Separate livers into lobes, trim and rinse. Then pat livers dry and place in a wide dish. Slice onion in half and place cut-side down on a cutting board. Thinly slice and separate into strips. Slice peppers into bite-size strips. Finely chop jalapeno.
Prepare the sauce by stirring wine with the vinegar, honey and salt. Remove sprigs from rosemary stems and measure out 1/4 cup (60 mL). Then coarsely chop and stir into sauce mixture.
When ready to cook, place livers in a wide bowl and sprinkle with cornstarch and black pepper. Gently stir to evenly coat. Place a wide frying pan or wok over medium-high heat. Add the oil. When piping hot, add the livers keeping them as separate as possible. Cook for 3 minutes, turning and gently stirring occasionally. Remove to a plate and cover to keep warm.
If necessary, add more oil to the pan to coat the bottom. Keeping the heat at medium-high, add the onion, peppers and jalapenos. Stir-fry until the onion starts to soften, about 3 minutes.
Then return the livers to the pan and add the sauce mixture. Stir gently and often until livers are done as you like, about 4 minutes. Excellent over rice or a bed of baby spinach.
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) chicken livers
- 1 red onion(s), small
- 1 white onion
- 1 red pepper(s)
- 1 green pepper(s)
- 1/2 jalapeño pepper, seeded
- 1/2 cup (125 mL) red wine
- 1 tbsp (15 mL) balsamic vinegar
- 1 tbsp (15 mL) honey
- 1/4 tsp (1.25 mL) salt
- 1/4 cup (60 mL) rosemary, fresh
- 2 tsp (10 mL) rosemary, dried
- 1 tbsp (15 mL) cornstarch
- 1/2 tsp (2.5 mL) black pepper, freshly ground
- 1 - 2 tbsp (15 mL) canola oil