Chicken liver pan with peppers, onions and balsamic vinegar

Ingredients for 4 servings:

• 500 g chicken liver(s)
• 2 bell peppers, red
• 3 m.-large onion(s), red
• 5 tbsp olive oil
• 4 tbsp balsamic vinegar
• ½ cup white wine
• e.g. salt and pepper
• n. B. leaf parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the peppers (they are easier to digest this way) and cut into strips. Also finely slice the onions. Set both aside. Clean and rinse the livers, then cut into pieces. Heat 2 tablespoons of olive oil in a pan and fry the livers for about 4 minutes, stirring occasionally. Be careful of splashing! Remove the livers from the pan. Add the remaining oil to the pan and sauté the onions and peppers. Pour in the wine and reduce the heat. When the peppers are soft, add the livers and season with salt and pepper. Stir in the balsamic vinegar and season again to taste. Sprinkle with chopped parsley and serve. This goes well with hash browns or mashed potatoes.