Chicken Livers In Wine Recipe
Chicken livers in wine is cooked with white wine along with celery and onions. Herbed and spiced with garlic, the chicken livers are cooked with milk as the base for the recipe. Flavored with added chicken bouillon, it is simmered to a finish and can be served with egg noodles.
Ingredients
1/4 cup Oil
1 medium onion, cut into 8 pieces
1/2 cup chopped celery
1/4 cup snipped fresh parsley
1 clove garlic, minced
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound chicken livers, drained
1/2 cup water
1/2 cup milk
3 tablespoons dry white wine
3/4 teaspoon instant chicken bouillon granules
1/2 teaspoon dried rosemary leaves
Hot cooked egg noodles
Directions
Heat Oil in large skillet.
Add onion, celery, parsley and garlic.
Saute over moderate heat until onion is tender.
Set aside.
Mix flour, salt and pepper in large plastic food storage bag.
Add livers.
Shake to coat.
Add livers and any remaining flour mixture to onion mixture.
Brown livers over medium-high heat, stirring occasionally.
Stir in water, milk, wine, bouillon granules and rosemary.
Heat to boiling, stirring constantly.
Cover.
Reduce heat.
Simmer, stirring occasionally, 7 to 10 minutes, or until livers are no longer pink.
Add onion, celery, parsley and garlic.
Saute over moderate heat until onion is tender.
Set aside.
Mix flour, salt and pepper in large plastic food storage bag.
Add livers.
Shake to coat.
Add livers and any remaining flour mixture to onion mixture.
Brown livers over medium-high heat, stirring occasionally.
Stir in water, milk, wine, bouillon granules and rosemary.
Heat to boiling, stirring constantly.
Cover.
Reduce heat.
Simmer, stirring occasionally, 7 to 10 minutes, or until livers are no longer pink.
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