Citrus Marmalade-Glazed Chicken Livers With Roasted Potatoes And Crispy Brussels Sprouts

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3 tablespoons unsalted butter, divided

6 red potatoes, quartered

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1 tablespoon fresh thyme, finely chopped, divided

3 strips Canadian bacon, chopped

1 pound chicken livers

2 tablespoons Big Chef's Bold Citrus Marmalade, recipe follows

1 pound Brussels sprouts, sliced thin

6 Ruby Red grapefruits, peeled and sectioned, 1 thinly sliced peel reserved

1 cup granulated sugar

1 cup dry sweet wine (recommended: German Riesling)

1/4 cup rice wine vinegar

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