Chicken Livers Over Rice
Chicken Livers Over Rice, a liquor recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chicken Livers Over Rice
Ingredients
- 1/2 c Vegetable oil
- 2 pk Frozen chicken livers(8oz)
- 1/4 t Salt
- 1 pn Ground pepper
- 1/2 c Sweet white wine
- 1 cn Beef gravy(10 1/2oz)
- 2 T Butter or margarine
- 1/4 c Water
- 1 T Cornstarch
- 4 c Hot cooked brown rice
- 4 c Hot cooked white rice
Method
- Heat oil in 10-inch skillet over medium heat.
- Add livers; sprinkle with salt and pepper.
- Cook and stir livers in hot oil until brown, about 3 minutes; drain.
- Heat wine to boiling in 1 1/2-quart saucepan; reduce heat.
- Simmer uncovered 1 minute.
- Stir in gravy and chicken livers.
- Heat to boiling; reduce heat.
- Simmer uncovered 5 minutes.
- Stir in butter until melted.
- Stir water into cornstarch.
- Stir cornstarch mixture gradually into sauce.
- Heat to boiling.
- Boil and stir 1 minute.
- Serve over rice.
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