Monday, July 20, 2009

Chicken livers with Red wine and bacon

I love chicken livers, so this sounds like a winner to me, but I would understand if it doesn't show up at your bacon day.

Chicken Livers with red wine and bacon

serves 6

8 slices bacon, chopped
1 sweet onion, finely chopped
1 pound chicken livers, rinsed and trimmed
1 1/2 cups Burgundy or other dry red wine
1/4 cup chopped mushrooms

Fry the bacon over medium heat until crisp (or how ever you like your bacon). Remove bacon from the pan and pat dry on paper towels . Drain off grease from the pan leaving enough to cook the livers, onions, and bacon in.

Using the same pan, add the onions and mushrooms; cook and stir over medium heat until tender. Stir in the chicken livers, quickly browning them on the outside. Pour in the red wine, adding more if needed to cover the chicken livers. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon. (next time I want to try maybe adding some cream to make it a bit of a thicker sauce, and maybe a table spoon of mustard as well after the simmering).


Alexa and the Bacon Boys

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Alltop. Seriously?! I got in?