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1
Put fat or oil in a deep skillet or large casserole over medium-high heat.
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2
A minute later, add gizzards and hearts and cook until quite brown and sticking to pan, at least 3 minutes.
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3
Stir once, sprinkle with salt and pepper, then brown other side.
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4
Add peppers, onions, celery and garlic and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
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5
Add red wine and tomatoes, bring to a boil, and adjust heat so mixture simmers; cook for about 10 minutes.
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6
Meanwhile, melt 4 tablespoons butter in a small skillet or saucepan over medium heat.
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7
Add flour and stir until smooth.
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8
Cook, stirring occasionally, until mixture turns quite brown, about 10 minutes.
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9
Add this roux to simmering stew; cook 5 minutes.
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10
Add meats, stock, thyme, red pepper flakes and bay leaves; cook at a lively simmer, stirring occasionally, for about 40 minutes.
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11
Add chicken meat and cook another 15 minutes or more (this can sit on stove, simmering, for hours; add a little water or stock if it threatens to dry out).
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12
Heat remaining butter in an 8- or 10-inch nonstick skillet over medium-high heat.
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13
When butter foam subsides, add livers, 1 or 2 at a time, and cook until quite brown on one side; sprinkle with salt and pepper as they cook.
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14
Turn and brown on other side.
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15
Stir vinegar and mustard into stew.
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16
Add livers and stir.
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17
Serve over white rice.
