Chicken Livers with Bacon in Red Wine

Chicken Livers with Bacon in Red Wine

Gorgeous tender chicken livers with the saltiness of  bacon in a rich red wine sauce, just divine.

 

2 – Rashers of Smoked or Unsmoked Bacon (chopped)

380 Gm – Chicken Livers (sliced)

3 tablespoons - Plain Flour

1 – Beef stock cube

100 Ml - Chicken Stock

10 Ml - Red Wine

Salt and Freshly Ground Black Pepper

Heat a little olive oil in a frying pan and fry 75% of the bacon gently on a medium heat for 2 or 3 minutes.

Coat the chicken livers in the plain flour and put them in with the bacon and cook for a further 5 minutes.

Add the wine and stir so that you get a thick paste coating the livers then add the chicken stock and stir well.

When it starts to bubble sprinkle in the stock cube, stir in and simmer for 10 minutes taste and add the salt and pepper as required (be careful with the salt as the bacon will make it salty.

While it is simmering dry fry the rest of the bacon in a separate pan until crispy, this is just to add at the end for a contrast in textures.

When the livers are cooked serve and sprinkle over the crispy bacon with vegetables of your choice.

YouTube
Facebook
The Artist Tony Rose