About this recipe:If you like chicken livers, you will love this recipe as a starter or light supper. Serve it with crusty bread and a crisp, green salad.
8 rashers bacon, chopped
1 onion, finely chopped
450g chicken livers, rinsed and trimmed
375ml Burgundy or other dry red wine
4 tablespoons chopped green olives
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Method Prep:15min › Cook:20min › Ready in:35min
Fry the bacon in a large frying pan over medium heat until almost crisp. Remove bacon from the pan and drain on kitchen paper. Drain off dripping from the pan, leaving a thin coating on the bottom.
Using the same pan, 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.