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Chicken Livers With Rice Ring

Chicken.delights's picture
  Mushrooms 1 Pound, sliced
  Butter 3 Tablespoon
  Bacon slices 8
  Butter 2 Tablespoon
  Shallots/Green onions 2 , chopped
  Chicken livers 1 Pound, cut in halves
  Flour 2 Tablespoon
  Chicken stock/Broth 1⁄2 Cup (8 tbs)
  Mellow sherry 3⁄4 Cup (12 tbs)
  Wine vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste

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

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