Chicken livers and wine sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| ⅓ | cup | Vegetable oil |
| 2 | pounds | Chicken livers |
| 1½ | pounds | Mushrooms |
| 3 | Bell pepper; sliced | |
| 2 | smalls | Tomaot sauce; canned |
| ¾ | cup | Chianti; wine |
| 4 | tablespoons | Soy sauce |
| ½ | teaspoon | Salt |
| Freshly ground black pepper; to taste | ||
| ½ | teaspoon | Dried oregano; crumbled |
| 3 | cups | Hot cooked rice |
Directions
Saute onions in oil until light brown. Add livers cook until light in color. Was and pat dry mushrooms on paper towels. Slice. Add mushrooms and peppers to pan. Add tomato sauce, wine, and soy sauce. Season to taste. Add oregano, simmer about ½ hour stirring occasionally.
serve over hot rice.
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998