Clean and trim the chicken livers. Remove any visible fatty bits, sinew or bloody veins. Then soak the livers in a bowl of cold water for about 10 minutes.

In the meantime add the chopped onion and garlic to a large saucepan. Also add some olive oil, the black peppercorns and bay leaves.

Place the pan over medium heat and gently cook the onion and garlic for 4 minutes until a little soft. Drain the soaked chicken liver and add them to the pan.

Stir well and cook the chicken liver for about 3 minutes until a little greyish on all sides. Then also add the red port, beef stock, tomato paste, brown sugar and balsamic vinegar to the pan. Season with a little pinch of salt.

Stir the liver and bring it to a good boil. Then turn the heat lower and simmer the chicken liver for about 20 to 30 minutes until the liver sauce has reduced beautifully.

Then check the seasoning and add extra pepper, salt, brown sugar or balsamic vinegar to taste if necessary. Scoop the chicken liver stew onto warm deep plates and drizzle with the remaining sauce. Serve hot.