Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Brown bacon slices in a large heavy skillet over medium heat, then
drain on paper towels. Sprinkle chicken livers with salt pepper
and cook in bacon drippings until well browned, removing to a plate
as they are browned.

Add onions and mushrooms to skillet pan and cook, stirring, until
mushrooms are tender and lightly browned. Add garlic, basil, oregano
and savory, then blend in tomato paste, sherry and broth.

Reduce heat and simmer, uncovered, stirring occasionally, about 10
minutes. When sauce thickens, return chicken livers and any liquid
that accumulated while they stood to sauce and cook just until livers
are heated thru, about 2 or 3 minutes. Adjust seasonings with salt
pepper. Sprinkle with parsley and serve hot over rice, polenta or
pasta. (Editorial note: After trying all three, I very much prefer
rice with this dish.)

Serves 4.

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