Title: Chicken Livers and Wine Sauce
Categories: Chicken, Family & fr
Yield: 1 Servings

1 md Onion; chopped
1/3 c Vegetable oil
2 lb Chicken livers
1 1/2 lb Mushrooms
3 Bell pepper; sliced
2 sm Tomaot sauce; canned
3/4 c Chianti; wine
4 tb Soy sauce
1/2 ts Salt
Freshly ground black pepper;
-to taste
1/2 ts Dried oregano; crumbled
3 c Hot cooked rice

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 on Apr 21, 1998