Sherried chicken livers

Yield: 4 Servings

Measure Ingredient
3 slices Bacon, cut crosswise in 1/2 inch-wide strips
1 pounds Chicken livers, cut in halves
\N \N Salt & pepper
1 large Onion, slivered
¼ pounds Large mushrooms, sliced or quartered
1 large Clove garlic, minced
½ teaspoon Dried basil
½ teaspoon Dried oregano
¼ teaspoon Dried savory
1 can (6 oz) tomato paste
¾ cup Dry sherry
¾ cup Chicken stock or broth
1 tablespoon Butter
1 tablespoon Olive oil
¼ cup Chopped parsley
\N \N Grated parmesan cheese, to pass as condiment

Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels. Sprinkle chicken livers with salt & pepper and cook in bacon drippings until well browned, removing to a plate as they are browned.

Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned. Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth.

Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes. When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated thru, about 2 or 3 minutes. Adjust seasonings with salt & pepper. Sprinkle with parsley and serve hot over rice, polenta or pasta. (Editorial note: After trying all three, I very much prefer rice with this dish.)

Serves 4.

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