Chicken livers in balsamic marinade
Lovely served as an appetiser to share with pre-dinner drinks. This dish can be made well in advance. It can be eaten straight away, but it tastes better if you leave to marinade for a few hours to overnight. Smooth Pinot Noir is the drink of my choice with this.
Prep Time 1 hour hr
Cook Time 15 minutes mins
Total Time 1 hour hr 15 minutes mins
- 150 g Chicken livers
- ½ Red Capsicum
- ½ Yellow capsicum
- 1 Tbsp olive oil
- Balsamic marinade
- 4 Tbsp Balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 2 tsp brown sugar
- ½ tsp salt
- Black Pepper
Clean chicken livers and cut into bite size pieces. Slice capsicums in strips.
Heat olive oil in a frying pan over medium heat. When hot, add chicken livers and capsicums. Sauté until the colour of the livers change.
Put a lid on and let it steam with their own juices for 5 minutes or until the livers are cooked through.
Meanwhile, mix all ingredients of the balsamic marinade.
Add cooked livers and capsicums in balsamic marinade while hot.
Serve at room temperature or chilled.