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  • Italian stir-fried liver and peppers

Italian stir-fried liver and peppers

  • Preparation 15 minutes
  • Cooking 10 minutes
  • Serving(s) 4

Italian stir-fried liver and peppers

  • Preparation 15 minutes
  • Cooking 10 minutes
  • Serving(s) 4
Description

A recipe created in collaboration with Poulet du Québec, featuring our Ferme des Voltigeurs chicken liver.

Logo Poulet du Québec_site web Ferme des Voltigeurs

  • 5 kg (1 lb) Ferme des Voltigeurs chicken livers
  • 1 small red onion or 1 white onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 jalapeño pepper, seeded
  • 125 ml (1/2 cup) red wine
  • 1 tbsp (15 ml) balsamic vinegar
  • 15 ml (1 tbsp) honey
  • 25 ml (1/4 tsp) salt
  • 1/4 cup (60 ml) fresh rosemary leaves or 2 tsp (10 ml) dried rosemary
  • 1 tbsp (15 ml) cornstarch
  • 1/2 tsp (2.5 ml) freshly ground black pepper
  • 15 ml (1 tbsp) canola oil
  • Separate the liver into lobes, cut into pieces and rinse. Pat the liver dry and put aside in a large dish.
  • Cut the onion in half and slice it. Cut the peppers into small pieces or strips and finely chop the jalapeño pepper half.
  • Prepare the sauce by mixing the wine, vinegar, honey and salt. Roughly chop the fresh rosemary leaves and stir into the sauce, or replace with dried rosemary.
  • Combine liver, cornstarch, and black pepper in a large bowl. Stir slowly until even.
  • Heat the oil in a large frying pan or wok, over medium to high heat. Add the liver, keeping the pieces separate as much as possible. Cook for 3 minutes, turning and stirring slowly occasionally. Place on a plate and cover to retain heat.
  • If necessary, add more oil. Stir in the onions, peppers, and jalapeños. Sauté until onions begin to soften, about 3 minutes.
  • Return the liver to the pan and add to the wine sauce. Stir slowly and repeatedly until the liver is cooked to your preference, about 4 minutes.
  • 5 kg (1 lb) Ferme des Voltigeurs chicken livers
  • 1 small red onion or 1 white onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 jalapeño pepper, seeded
  • 125 ml (1/2 cup) red wine
  • 1 tbsp (15 ml) balsamic vinegar
  • 15 ml (1 tbsp) honey
  • 25 ml (1/4 tsp) salt
  • 1/4 cup (60 ml) fresh rosemary leaves or 2 tsp (10 ml) dried rosemary
  • 1 tbsp (15 ml) cornstarch
  • 1/2 tsp (2.5 ml) freshly ground black pepper
  • 15 ml (1 tbsp) canola oil
  • Separate the liver into lobes, cut into pieces and rinse. Pat the liver dry and put aside in a large dish.
  • Cut the onion in half and slice it. Cut the peppers into small pieces or strips and finely chop the jalapeño pepper half.
  • Prepare the sauce by mixing the wine, vinegar, honey and salt. Roughly chop the fresh rosemary leaves and stir into the sauce, or replace with dried rosemary.
  • Combine liver, cornstarch, and black pepper in a large bowl. Stir slowly until even.
  • Heat the oil in a large frying pan or wok, over medium to high heat. Add the liver, keeping the pieces separate as much as possible. Cook for 3 minutes, turning and stirring slowly occasionally. Place on a plate and cover to retain heat.
  • If necessary, add more oil. Stir in the onions, peppers, and jalapeños. Sauté until onions begin to soften, about 3 minutes.
  • Return the liver to the pan and add to the wine sauce. Stir slowly and repeatedly until the liver is cooked to your preference, about 4 minutes.
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