Try these chicken livers chopped and sauteed with bacon and mushrooms, slow cooked with white wine and golden mushroom soup.
1 pound chicken livers
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
3 slices bacon, diced
3 green onions, with tops, chopped
1 cup chicken broth
1 can (10.5 ounce size) golden mushroom soup
1 can (4 ounce size) sliced mushrooms, drained
1/4 cup dry white wine
Cut the chicken livers into bite-sized pieces. In a bowl, combine the flour, salt, and black pepper. Mix well then toss the livers in the flour mixture. Set aside.
Heat a large skillet over medium heat. Add the bacon and cook, stirring frequently, until browned. Remove the bacon with a slotted spoon and set aside.
Add the chicken livers and green onion to the bacon grease in the skillet. Cook, stirring gently, until the liver is lightly browned. Add the broth to the skillet and stir gently.
Transfer the liver and broth to the crock pot. Stir in the bacon, mushroom soup, sliced mushrooms, and wine. Cover the crock pot and cook on low heat for 2-3 hours or until the liver is cooked through.
Serve the chicken livers over rice, pasta, or toast points.
Soak the chicken livers in milk before cooking to reduce the gamey flavor, if desired.
Add a splash of balsamic vinegar or Worcestershire sauce just before serving for extra flavor.
For a richer sauce, stir in a dollop of sour cream or cream cheese at the end of cooking.
For a lower carb option, serve the chicken livers over cauliflower rice or zucchini noodles.
Coating the chicken livers in flour helps to add a crispy texture when cooked, as well as thickening the sauce for the dish.
Cooking the bacon first allows the fat to render out, giving a flavorful base for cooking the chicken livers and vegetables.
Yes, fresh mushrooms can be used in place of canned mushrooms. Just make sure to clean and slice them before adding them to the dish. You may also want to cook them in the bacon grease with the livers before adding them to the crock pot.
You can substitute white wine with chicken broth, apple cider vinegar, or even a splash of lemon juice for acidity.
You can freeze this dish in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
You can store leftovers in a covered container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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