Sherried chicken livers recipe with bacon

Sherried chicken livers recipe with bacon


1/4 pound chopped bacon
1/2 pound chicken livers
2 teaspoons oil
1 clove garlic clove, minced
1 medium onion, chopped finely
1 tablespoon chopped fresh tulsi
1 tablespoon chopped fresh parsley
1/4 teaspoon fresh pepper
2 1/2 cups chicken broth (or water)
1 cup dark wine
1 1/2 cup brown grain


Spray a casserole dish (eight cup size) with non-stick coating. Brown the bacon inside a medium-sized skillet. Shake the chicken livers in a combination of flour, pepper and salt to coat well. Remove bacon pieces in the skillet and add some coated chicken livers, cooking until brown. Remove in the skillet. Add oil towards the skillet and saute garlic clove, onions, tulsi, parsley and fresh pepper, cooking for any couple of minutes or until softened. Transfer mixture to prepared casserole dish combined with the broth, wine, grain and cooked meat.

Devote a 350 levels F oven and bake for just one hour and fifteen minutes.

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