Chicken Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Chicken Livers and Wine Sauce

Recipe from: The Pensacola Journal

1 medium onion, peeled and chopped
⅓ cup vegetable oil, less if desired
2 pounds chicken livers
1 ½ pounds mushrooms
3 bell peppers, washed, sliced
2 small cans tomato sauce
¾ cup Chianti wine
3 to 4 tablespoons soy sauce
½ teaspoon salt
Freshly ground pepper to taste
½ teaspoon crumbled dried oregano
3 cups hot cooked rice

Sauté onion in oil until light brown. Add livers; cook until light in color. Wash, pat dry mushrooms on paper towels, slice. Add mushrooms and peppers to pan. Add tomato sauce, wine and soy sauce. Season to taste, add oregano, simmer about ½ hour, stirring occasionally. Serve over hot cooked rice.