Sherried Chicken Livers
3 sl Bacon, cut crosswise in 1/2 -inch-wide strips 1 lb Chicken livers, cut in -halves Salt & pepper 1 lg Onion, slivered 1/4 lb Large mushrooms, sliced or -quartered 1 lg Clove ga...
Ingredients
- 3sl bacon, cut crosswise in 1/2
- 1/4lblarge mushrooms, sliced or
- 1/2tsp dried basil
- 1/2tsp dried oregano
- 1/4tsp dried savory
- 1can (6 oz) tomato paste
- 3/4cup dry sherry
- 3/4cup chicken stock or broth
Directions
- 1
3 sl Bacon, cut crosswise in 1/2 -inch-wide strips 1 lb Chicken livers, cut in -halves Salt & pepper 1 lg Onion, slivered 1/4 lb Large mushr
- 2
Sprinkle chicken livers with salt & pepper and cook in bacon drippings until well browned, removing to a plate as they are browned
- 3
Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned
- 4
Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth
- 5
Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes
- 6
When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated t
- 7
Adjust seasonings with salt & pepper
- 8
Sprinkle with parsley and serve hot over rice, polenta or pasta