Chicken livers
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken livers |
| ½ | cup | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | Bacon;slices , diced | |
| 3 | Green onions with tops, chopped | |
| 1 | cup | Chicken bouillon |
| 1 | can | Mushroom soup |
| ;10-ounce can golden | ||
| 1 | can | Sliced mushrooms 4-ounce (drained) |
| ¼ | cup | White wine |
| ;dry or sauterne | ||
Directions
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