Chicken Livers And Wine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken, Family & fr | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 1/3 | c | Vegetable oil |
| 2 | lb | Chicken livers |
| 1 1/2 | lb | Mushrooms |
| 3 | Bell pepper, sliced | |
| 2 | Tomaot sauce, canned | |
| 3/4 | c | Chianti, wine |
| 4 | T | Soy sauce |
| 1/2 | t | Salt |
| Freshly ground black pepper | ||
| to taste | ||
| 1/2 | t | Dried oregano, crumbled |
| 3 | c | Hot cooked rice |
INSTRUCTIONS
Saute onions in oil until light brown. Add livers cook until light in color. Was and pat dry mushrooms on paper towels. Slice. Add mushrooms and peppers to pan. Add tomato sauce, wine, and soy sauce. Season to taste. Add oregano, simmer about 1/2 hour stirring occasionally. serve over hot rice. Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
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Calories: 1577
Calories From Fat: 681
Total Fat: 77.3g
Cholesterol: 0mg
Sodium: 3352.4mg
Potassium: 3387.6mg
Carbohydrates: 192.7g
Fiber: 19g
Sugar: 29.9g
Protein: 42.2g