500 g (1 lb) chicken livers
seasoned flour for coating
3 tablespoons bacon drippings or butter
1 onion, finely chopped
125 g (4 oz) mushrooms, chopped
1/2 cup dry white wine
6 bacon rashers
1 tablespoon chopped parsley
boiled rice for serving
seasoned flour for coating
3 tablespoons bacon drippings or butter
1 onion, finely chopped
125 g (4 oz) mushrooms, chopped
1/2 cup dry white wine
6 bacon rashers
1 tablespoon chopped parsley
boiled rice for serving
method
1. Coat chicken livers lightly with seasoned flour.
2. Heat dripping or butter and saute onion until transparent.
3. Add chicken livers and brown lightly.
4. Lower heat, stir in mushrooms, cook 2 minutes and add wine.
5. Cover and simmer gently for 5 to 7 minutes.
6. Meanwhile remove rind from bacon rashers and cook bacon until crisp.
7. Crumble and sprinkle over chicken livers with parsley.
8. Serve immediately with boiled rice as an entree or luncheon dish.
2. Heat dripping or butter and saute onion until transparent.
3. Add chicken livers and brown lightly.
4. Lower heat, stir in mushrooms, cook 2 minutes and add wine.
5. Cover and simmer gently for 5 to 7 minutes.
6. Meanwhile remove rind from bacon rashers and cook bacon until crisp.
7. Crumble and sprinkle over chicken livers with parsley.
8. Serve immediately with boiled rice as an entree or luncheon dish.
serving amount
serves: 4 - 6
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