Recipe - Chicken Livers And Wine Sauce

1 md Onion; chopped
1/3 cup Vegetable oil
2 pound Chicken livers
1 One half pound Mushrooms
3 Bell pepper; cut or sliced up
2 small Tomaot sauce; canned
Three fourths cup Chianti; wine
4 tablespoon Soy sauce
One half teaspoon Salt
Freshly ground black pepper;
to taste
One half teaspoon Dried oregano; crumbled
3 cup Hot cooked rice

Saute onions in oil until light brown. Add livers cook until light in
color. Was and 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 One half hour stirring occasionally.

serve over hot rice.
Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998