Chicken Livers Fandango

GREAT recipe for chicken livers slow cooked in a cream sauce with a hint of white wine. I got this one from my ex-wife's recipe box. It's a hit with almost all that try it! It should be cooked in a slow-cooker, but you might try a Dutch oven.

• Preparation Time: 45 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 45 mins
• Calories: 352 Calories

Ingredients

• 1 teaspoon salt
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 cup chicken stock
• 3 green onions, chopped
• ¼ cup dry white wine
• 1 (10.75 ounce) can condensed golden mushroom soup
• ½ cup all-purpose flour for coating
• 3 slices bacon
• ¼ teaspoon pepper
• 1 pound chicken livers, trimmed and cut into bite sized pieces

Recipe Instructions

Step 1

In a medium bowl, mix together the flour, salt and pepper. Place chicken livers into the seasoned flour, and toss to coat.

Step 2

Place bacon in a large skillet over medium-high heat. Fry until browned and crisp. Remove to paper towels to drain. Shake off excess flour from the livers, and fry in the bacon grease along with the green onions until lightly browned on the outside. Pour the chicken stock into the skillet, and stir to scrape up any bits of goodness from the bottom.

Step 3

Transfer the mixture to a slow cooker, and crumble in the bacon. Stir in the golden mushroom soup, mushrooms and white wine. Cover, and cook on Low for 4 to 6 hours. Thicken the gravy with flour if desired before serving.