Sherried Chicken Livers

Name: Sherried Chicken Livers
Yield: 4
Cuisine: Fusion
Ingredients: bacon; chicken livers; salt and black pepper; onions; mushrooms; garlic cloves; basil; oregano; savory; tomato paste; sherry; chicken broth; butter; olive oil; parsley leaves; parmesan, parmigiano-reggiano cheese, grated

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
3	slices	bacon cut crosswire in 1/2 inch wide strips
1	pound	chicken livers cut in halves
1	x	salt and black pepper	*
1	each	onions large, slivered
¼	pound	mushrooms large, sliced or quartered
1	each	garlic cloves large, minced
½	teaspoon	basil dried	*
½	teaspoon	oregano dried
¼	teaspoon	savory dried
6	oz	tomato paste (1 can)	*
¾	cup	sherry dry	*
¾	cup	chicken broth or broth
1	tablespoon	butter
1	tablespoon	olive oil
¼	cup	parsley leaves chopped
1	x	Parmesan cheese to pass as condiment	*

Ingredients

Amount	Measure	Ingredient	Features
3	slices	bacon cut crosswire in 1/2 inch wide strips
453.6	g	chicken livers cut in halves
1	x	salt and black pepper	*
1	each	onions large, slivered
113.4	g	mushrooms large, sliced or quartered
1	each	garlic cloves large, minced
2.5	ml	basil dried	*
2.5	ml	oregano dried
1.3	ml	savory dried
6	oz	tomato paste (1 can)	*
177	ml	sherry dry	*
177	ml	chicken broth or broth
15	ml	butter
15	ml	olive oil
59	ml	parsley leaves chopped
1	x	Parmesan cheese to pass as condiment	*

Directions

Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels.

Sprinkle chicken livers with salt and 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 through, about 2 or 3 minutes.

Adjust seasonings with salt and pepper.

Sprinkle with parsley and serve hot over rice, polenta or pasta.