This is a old fashionned recipe from my great great grandmother and before. It’s right up there with stew for a down home comfort food. Bonus, It’s also packed with nutrition.
Prep: 10 minutes
Cook: 20 minutes
Ready in 30 minutes
2 containers chicken livers, connective tissue removed
1 green pepper, cleaned and sliced medium fine
1 yellow onion, cleaned, halved and sliced medium fine
1 tbsp garlic powder or two mashed cloves
1 tsp each salt and pepper
1/4 cup dry white wine or sherry
1/2 stick butter
1 cup sliced mushrooms and 2 cups cream or mushroom soup and 1 can water
Low carb/high fiber pasta
Wide egg noodles for non-ketoers
In a large skillet with lid, saute onions, green peppers and sliced mushrooms in butter until soft and add garlic. Season with S&P. Deglaze with white wine, reduce and add livers. Stir around gently then add cream. Here if you wanted a short cut just use Campbell’s mushroom soup. It’s just as yummy. Cover and simmer for 10 minutes until livers are cooled through and sauce has reduced. Serve on pasta with a side of cooked beets or here I’ve sauteed kale as a side. It’s a family favorite.