Chicken Livers With Rice Ring
|Mushrooms||1 Pound, sliced|
|Shallots/Green onions||2 , chopped|
|Chicken livers||1 Pound, cut in halves|
|Chicken stock/Broth||1⁄2 Cup (8 tbs)|
|Mellow sherry||3⁄4 Cup (12 tbs)|
|Wine vinegar||1 Tablespoon|
Saute mushrooms in the 3 tablespoons butter; reserve.
In another pan, cook the bacon until crisp; remove and drain on paper towels.
Pour off all but 1 tablespoon of the drippings; add the 2 tablespoons butter and shallots or green onions.
Saute until the onions are soft; then add the livers.
Sprinkle with salt and pepper and brown on all sides.
Remove and reserve with the mushrooms.
To the pan, add flour and stir smooth.
Then gradually stir in 1/2 cup chicken stock, the sherry, and wine vinegar.
Stir until all the brown particles are incorporated in the sauce and it thickens.
If the sauce becomes too thick, add a little more chicken stock.
When hot and smooth, add the mushrooms, livers, and crumbled bacon; heat quickly