13334 Chicken Livers in Red Wine Serves 6. Wed Aug 06 08:29:07 -0700 2008 Wed Feb 04 03:59:23 -0800 2009 Licensed http://www.chow.com/recipes/13334 Wed, 04 Feb 2009 11:59:23 GMT
  • In a 10-inch skillet, saute the mushrooms and peppers in 3 tablespoons butter until soft.
  • In a separate skillet, saute the chicken livers in the remaining butter until browned, but still pink inside. Add to the mushroom mixture with the wine, bay leaf, salt, and pepper. Simmer 10 minutes. Serve on toast.
  • Can be prepared the day before and reheated. Can also be frozen and reheated.
    • ]]>     http://www.chow.com Terence Janericco 50 Main ½ pound mushroom caps

    ]]>     2 green peppers, minced

    ]]>     3 tablespoons butter

    ]]>     1½ pounds chicken livers

    ]]>     4 tablespoons butter

    ]]>     ½ cup red wine

    ]]>     1 bay leaf

    ]]>     salt and pepper to taste

    ]]>     hot buttered toast

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