Sherried Chicken Livers
| Yield: | 4 Servings |
| Categories: | Poultry, Main Dishes |
| 3 | sl | Bacon, cut crosswise in 1/2 inch-wide strips |
| 1 | lb | Chicken livers, cut in halves |
| Salt & pepper | ||
| 1 | lg | Onion, slivered |
| 1/4 | lb | Large mushrooms, sliced or quartered |
| 1 | lg | Clove garlic, minced |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Dried savory |
| 1 | cn | (6 oz) tomato paste |
| 3/4 | c | Dry sherry |
| 3/4 | c | Chicken stock or broth |
| 1 | tb | Butter |
| 1 | tb | Olive oil |
| 1/4 | c | Chopped parsley |
| Grated parmesan cheese, to pass as condiment |
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