Magnolia's Chicken Livers Perri


  • 1 bell pepper, cut into 1/2-inch pieces
  • 1 small onion, cut into 1/2-inch pieces
  • Dash of salad oil
  • 6 to 8 oz raw chicken livers
  • 1/2 cup cooking sherry, divided
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp garlic
  • Pinch of pepper


Blanch the bell pepper and onion in oil and water in a cast-iron skillet until softened. Add chicken livers. Cook over medium heat until livers are half-cooked. Add 1/4 cup cooking sherry and other seasonings. Cook until liquid is evaporated, then add an additional 1/4 cup sherry. Continue to cook over low heat until livers are completely done (no pink).

Serve with a side dish of spaghetti.

Makes 4
Submitted by: Magnolia Grill, Durham, NC

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