Chicken Livers with Bell Pepper

Cooking method

1. Step 1:

   

   Gather the ingredients for chicken livers with bell pepper. I'd suggest using a couple of different colors of bell pepper — half of each — so the dish comes out not only tasty but pretty, too. It's best to use fresh liver rather than frozen; fresh liver is firm and whole, and it holds its shape as it fries and braises. If you use frozen liver, thaw it in the refrigerator first.

2. Step 2:

   

   Rinse and dry the thyme. If you don't have fresh thyme sprigs, you can use dried.

3. Step 3:

   

   Rinse the livers thoroughly until the water runs clear, and trim away any fat and bits of bile. Cut large pieces in half. Don't cut them too small, or the liver will dry out and turn tough.

4. Step 4:

   

   Seed the bell pepper and cut it into medium pieces. Don't cut it too small, or it will fall apart during the long braise.

5. Step 5:

   

   Heat the vegetable oil in a skillet. Add the chicken livers. Fry them over medium heat for 2–3 minutes, stirring, until they're all light brown.

6. Step 6:

   

   Add the bell pepper and stir. Season with salt and pepper and stir again.

7. Step 7:

   

   Lay the thyme sprigs on top, or sprinkle with dried thyme. You could also swap the thyme for dried herbes de Provence.

8. Step 8:

   

   Cover the skillet and braise the liver and bell pepper for about 15 minutes over medium heat. During this time they'll release plenty of juice, so the dish braises in enough liquid to keep the liver very tender and soft — it just melts in your mouth.

9. Step 9:

   

   Divide the liver and bell pepper among plates and serve right away. You can sprinkle the finished dish with chopped fresh herbs. Boiled rice, potatoes, or pasta all make a good side. Enjoy!