Chicken Livers with Vermouth Cream Sauce

For those who are squeamish about liver, this is a must try. Marinating the liver the night before in milk will release the bitter taste and cooking them in a delicious vermouth cream sauce will make you forget that you are eating liver at all.

Marinade:
1 lb chicken livers, remove white parts, cut into similar sized pieces
buttermilk or milk
sea salt

Vermouth Cream Sauce:
2 Tbsp. olive oil
2 Tbsp. butter
1 green pepper, diced into large pieces
½ medium yellow onion, diced into large pieces
¼ cup cream
2 tsp. worcestershire sauce
1 Tbsp. vermouth
Kosher or sea salt
black pepper, freshly ground
1 tsp. Sriracha
2 cups cooked white rice

Rinse the liver thoroughly in cold water. Place in a container or sealable plastic bag. Add enough buttermilk or milk to cover the liver. Add some sea salt and stir or shake until blended. Place in the fridge for up to 24 hours.

Heat 1 Tbsp. each of oil and butter in large skillet on medium, cook pepper and onion for 8 minutes, remove set aside.

Using same skillet, on high heat, add rest of oil and butter, sear livers for 2 minutes, season with salt and pepper.

Add peppers and onions back in, with vermouth, cream, worcestershire and Sriracha, cook for 3-4 minutes until sauce is thickened.

Serve on rice.

Makes 4 servings.