Chicken Livers with Port and Caramelized Onions

Chicken Livers (and liver in general) is not a food that many people enjoy knowingly.... Why do I say that?  Well for a couple of reasons -- (a) people are squeamish when it comes to "parts" -- there is the saying "parts is parts" - enough said :-)  and (b) liver could be loaded with not so nice stuff if the origin is NOT organic - i.e. if we are not dealing with organic meat.   So a couple of weeks ago we had a significant event where I live -- Whole Foods Inc opened a store in our neighborhood.  i.e. no need to go downtown to the main store.  And guess what?  They have organic chicken liver

So now here comes the recipe -- really yummy one

Ingredients:

• 1lb Organic Chicken Liver
• 1 big or 2 medium size sweet onions sliced in thin slivers
• 1 poblano pepper
• 3 tbsp Olive oil
• 1 cup ruby or tawny port
• Salt and Black pepper to taste
• Chopped parsley

Put 2 tbsp of olive oil in the frying pan and add the onions and sliced pepper.  Stir fry till onion is translucent;  Towards the end of that process add some salt to the mix;  Once done, take out in a serving bowl.    Rinse the liver and add into the frying pan with the rest of the olive oil.  Stir fry for 3 minutes or so to get the liver firm up.  Then add the port.  Keep simmering until the liver is not bloody any longer.  Most likely around 5 minutes more.   Once the liver is not bloody when cut in half, spoon out on top of the onions in the serving bowl.   Sprinkle with chopped parsley and serve with salad and bread.  Enjoy!