Yield: 2 servings
Measure | Ingredient |
---|---|
1 pounds | Chicken livers |
½ cup | Flour |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
3 \N | Bacon;slices , diced |
3 \N | Green onions with tops, chopped |
1 cup | Chicken bouillon |
1 can | Mushroom soup |
\N \N | ;10-ounce can golden |
1 can | Sliced mushrooms 4-ounce (drained) |
¼ cup | White wine |
\N \N | ;dry or sauterne |
Cut chicken livers into bite-size pieces; toss in flour, salt and pepper. Fry bacon pieces in large skillet; remove when brown. Add flour-coated ch icken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouil lon into ski Ilet and stir into drippings. Pour all into CROCK-POT. Add browned bacon bits and all remaining ingred ients. Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles. (To thicken gravy, see H ints on page 12). From Rival Crock-Pot cookbook, date unknown