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SHERRIED CHICKEN LIVERS

Category:    Chicken
Yield: 4 servings
 
      3 sl Bacon, cut crosswise in 1/2       1/2 ts Dried oregano
           -inch-wide strips                 1/4 ts Dried savory
      1 lb Chicken livers, cut in              1 cn (6 oz) tomato paste
           -halves                           3/4 c  Dry sherry
           Salt & pepper                     3/4 c  Chicken stock or broth
      1 lg Onion, slivered                     1 tb Butter
    1/4 lb Large mushrooms, sliced or          1 tb Olive oil
           -quartered                        1/4 c  Chopped parsley
      1 lg Clove garlic, minced                     Grated parmesan cheese, to
    1/2 ts Dried basil                              -pass as condiment
 
  Brown bacon slices in a large heavy skillet over medium heat, then drain on
  paper towels.  Sprinkle chicken livers with salt & pepper and cook in bacon
  drippings until well browned, removing to a plate as they are browned.
  
  Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms
  are tender and lightly browned. Add garlic, basil, oregano and savory, then
  blend in tomato paste, sherry and broth.
  
  Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes.
  When sauce thickens, return chicken livers and any liquid that accumulated
  while they stood to sauce and cook just until livers are heated thru, about
  2 or 3 minutes. Adjust seasonings with salt & pepper. Sprinkle with parsley
  and serve hot over rice, polenta or pasta. (Editorial note: After trying
  all three, I very much prefer rice with this dish.)
  
  Serves 4.
 

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