Yield: 4 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 (10oz golden) |
1 can | Sliced mushrooms (4 oz) |
¼ cup | White wine; 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 chicken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouillon into skillet and stir into drippings. Pour all into CROCK-POT. Drain mushrooms. Add browned bacon bits and all remaining ingredients.
Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered noodles. (To thicken gravy, see Hints on page 12).
From Rival Crock-Pot cookbook, date unknown