Fried Chicken Livers with Mushrooms and Green Peppers

 Chicken Liver Bruschetta- Egg Free, Dairy Free

Chicken Liver Bruschetta
https://youtu.be/7RQoQ2PYHxA

You may not be a fan of beef or pork liver, like myself, but chicken livers are a different story.

If you have never tried them, you need to try this recipe. It may change your mind on how you feel about liver.

You will need a package of chicken livers - thoroughly rinsed. Trim the fat off and cut into one inch pieces

5 slices of bacon

1 small To medium onion, sliced

1 medium green pepper

5 or 6 mushrooms sliced

2 large garlic cloves, sliced

Salt, pepper and garlic powder...all to taste

Peperoncini flakes

Fresh parsley 

You will need to heat up a good size frying pan drizzled with olive oil.

I begin by frying the mushrooms at a fairly high heat seasoning with salt, pepper and garlic powder.

I find that seasoning each layer as I go along allows me to ensure that there’s enough flavour.

Once the mushrooms are nicely cooked, remove them from the pan and set aside on a dish.

Next, fry the green peppers along with a few slices of onion. Season once again to taste.

When the peppers are almost fully cooked remove them from heat.

Drizzle the frying pan with a bit more olive oil and throw in the chicken livers along with the bacon. After a minute or so, add the rest of the onions.

Fry at a fairly high heat as we want to reduce the liquid that will form in the pan.

Add two large garlic cloves sliced and peperoncini to taste.

Once the chicken livers are thoroughly cooked, return the mushrooms and peppers to the pan with the livers. Continue frying.

You will know it’s ready when the all the liquid has evaporated and everything is nicely browned.

Place a generous amount on a slice of toasted Italian bread, which is your bruschetta.Top with fresh parsley.

This recipe is egg free and dairy free. If you don’t want gluten, skip the bread and fry up a nice portobello mushroom and fill with the fried liver mixture.  Mmmmmmmm😋