Chicken Livers, With Green Peppercorns

• 1 pound chicken livers, trimmed
• Flour for dredging
• 1 tablespoon safflower oil
• 1/2 cup port
• 3 tablespoons green peppercorns
• 1 tablespoon fresh ginger root, minced
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons butter, cut in small pieces

1. Dust the livers with flour and brown them in the safflower oil.
2. Set aside.
3. Add the port, peppercorns, ginger, stock.
4. Bring to boil, turn down heat and reduct to one-half cup.
5. Return the livers to the pan.
6. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through.
7. Whisk in the butter and serve.

chicken livers, flour, safflower oil, port, green peppercorns, fresh ginger root, chicken stock, heavy cream, salt, butter

Taken from cooking.nytimes.com/recipes/6476 (may not work)