Sauté the Aromatics: Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the finely chopped onion and diced red bell pepper. Sauté for about 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent.

Sear the Livers: Increase the heat slightly and add the cleaned and trimmed chicken livers to the pan. Season them immediately with the salt and cracked black pepper. Sear the livers for about 3–4 minutes, turning them gently so they brown evenly on all sides while remaining slightly pink and tender in the middle.

Deglaze the Pan: Pour in the lemon juice, Worcestershire sauce, and the soy sauce/brown sugar mixture. Add the bay leaves and stir well, scraping the bottom of the pan to release all those flavorful browned bits. Let the liquid simmer for a minute or two to reduce slightly and meld the flavors together.

Simmer with Cream: Reduce the heat to medium-low and pour in the heavy cream. Stir in the Dijon mustard and the oregano leaves. Allow the dish to simmer gently for about 5 minutes until the sauce thickens into a rich, luscious gravy that coats the livers perfectly.

Garnish and Serve: Remove and discard the bay leaves. Taste the sauce one last time to ensure the spice levels are to your liking, then serve immediately in warm bowls. This dish is best enjoyed with thick slices of crusty bread or over a bed of fluffy white rice to soak up every drop of the peri-peri cream.