Chicken Livers In Wine

Oxmoor House
6 servings


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6 slices bacon
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound chicken livers
1/2 cup dry white wine
2 teaspoons chopped fresh parsley
Hot cooked rice or toast points


Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1/4 cup drippings in skillet.

Combine flour, salt, and pepper in a plastic or paper bag; shake to mix. Place 3 or 4 livers in bag; shake well. Repeat procedure with remaining livers. Brown livers in reserved bacon drippings. Reduce heat, and stir in wine. Cover, and simmer 5 minutes or until livers are done. Sprinkle reserved bacon and parsley over livers. Serve over rice or toast points.

Created date

February 2010