Recipe - Sherried Chicken Livers

3 sl Bacon, cut crosswise in 1/2
inchwide strips
1 pound Chicken livers, cut in
halves
Salt & pepper
1 lg Onion, slivered
One fourth pound Large mushrooms, cut or sliced up or
quartered
1 lg Clove garlic, minced
One half teaspoon Dried basil
One half teaspoon Dried oregano
One fourth teaspoon Dried savory
1 cn (6 oz) tomato paste
Three fourths cup Dry sherry
Three fourths cup Chicken stock or broth
1 tablespoon Butter
1 tablespoon Olive oil
One fourth cup Chopped parsley
Grated parmesan cheese, to
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini