A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chicken Livers and Rice
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- #13686
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/4 pound chopped bacon
1/2 pound chicken livers
flour
salt
black pepper
2 teaspoons oil
1 clove garlic, minced
1 medium onion, chopped finely
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/4 teaspoon fresh black pepper
2 1/2 cups chicken broth (or water)
1 cup red wine
1 1/2 cup brown rice
directions
Spray a casserole dish (eight cup size) with non-stick coating. Brown the bacon in a medium-sized skillet. Shake the chicken livers in a mixture of flour, salt and pepper to coat well. Remove bacon pieces from the skillet and add the coated chicken livers, cooking until brown. Remove from the skillet. Add oil to the skillet and saute garlic, onions, basil, parsley and fresh pepper, cooking for a few minutes or until softened. Transfer mixture to prepared casserole dish along with the broth, wine, rice and cooked meat.
Place in a 350 degrees F oven and bake for one hour and 15 minutes.
added by
watkins_quality
nutrition data
Nutritional data has not been calculated yet.
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