Chicken Liver Noodles Recipe
Summary
Main IngredientChicken
Ingredients
| 3 slices bacon, cut in 2-inch pieces | ||
| Chicken livers | 1 pound, halved | |
| 2 medium-size onions, peeled and quartered | ||
| 2 medium-size green peppers, quartered and seeded | ||
| Flour | 1 Tablespoon | |
| Paprika | 1/2 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| 2 envelopes instant chicken broth OR 2 chicken-bouillon cubes | ||
| Thyme leaf | 1/4 Teaspoon, crumbled | |
| Bay leaf | 1 Small | |
| 2 cups hot cooked noodles | ||
Directions
1. Saute bacon until crisp in a medium-size frying pan; remove and drain on paper toweling. Pour off all drippings.
2. Saute livers slowly in same pan 3 to 5 minutes, or just until they lose their pink color; remove and set aside
3. Stir onions and green peppers into frying pan. Sprinkle with flour and paprika, then stir in water, chicken broth, thyme and bay leaf; cover. Simmer 15 minutes, or until onions are tender; remove bay leaf.
4. Add chicken livers to sauce; heat 5 minutes, or until bubbly.
5. Spoon noodles onto serving plates; top with liver mixture; sprinkle with bacon.
2. Saute livers slowly in same pan 3 to 5 minutes, or just until they lose their pink color; remove and set aside
3. Stir onions and green peppers into frying pan. Sprinkle with flour and paprika, then stir in water, chicken broth, thyme and bay leaf; cover. Simmer 15 minutes, or until onions are tender; remove bay leaf.
4. Add chicken livers to sauce; heat 5 minutes, or until bubbly.
5. Spoon noodles onto serving plates; top with liver mixture; sprinkle with bacon.
Chef
