Chicken Livers with Red Wine and Bacon

Name: Chicken Livers with Red Wine and Bacon
Cook time: 20 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 8 slices bacon, chopped; 1 sweet onion, finely chopped; 1 pound chicken livers, rinsed and trimmed; 1\u2009½ cups Burgundy or other dry red wine; ¼ cup chopped pitted green olives

This is a family classic. If you like chicken livers, you will love this recipe as an appetizer or light supper. Serve it with crackers or crusty bread.

INGRIDIENT

8 slices bacon, chopped

1 sweet onion, finely chopped

1 pound chicken livers, rinsed and trimmed

1 ½ cups Burgundy or other dry red wine

¼ cup chopped pitted green olives

DIRECTION

Step: 1

Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.

Step: 2

Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.

NUTRITION FACT

Per Serving: 214 calories; protein 16.8g; carbohydrates 4.1g; fat 9.1g; cholesterol 287.4mg; sodium 465.4mg.

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