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Chicken Livers with Red Wine and Bacon

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Val

Val

This is a family classic. If you like chicken livers, you will love this recipe as an appetizer or light supper. Serve it with crackers or crusty bread.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 287 mg
  • 96%
  • Sodium:
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.
  2. Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.
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Reviews

DOREEN_S
16

DOREEN_S

6/26/2008

We love this except we always use mushrooms in place of the green olives and we thinly slice the onion instead of chopping. YUM!

Cook'n G'ma
9

Cook'n G'ma

4/1/2008

WOW! What a yummy recipe. Cut recipe in 1/4s as I made it for only one person. I did not have dry red wine, but did have some Mogen David Concord Grape wine, cooked them to reduce the wine and make a glaze.Also omited the olives as I don't care for them. They turned out fantastic. Served them with a baked potato, peas and 3 bean salad.Thanks Va , for a wonderful recipe. They will be on my regular rotation.

C. Wimbish
8

C. Wimbish

3/5/2009

This dish was awesome! I love chicken liver and have been looking for a new way to cook it. I didn't have any olives, but I imagine they would make a good addition. I ate it with buttery mashed potatoes and peas, and scarfed it down!

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