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4 slices bacon
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped green
1 lb. chicken livers
1/2 c. red wine
1 Tbsp. chopped parsley
dash of thyme
1/4 tsp. salt
dash of pepper

Cook the bacon until crisp; remove from skillet. Add
the chopped onions and peppers to the drippings. (If too much
bacon fat, remove part of it before adding the onions and
peppers.) Cook until tender but not brown. Dredge the livers
in flour and add; cook 3 minutes. Add the wine, parsley,
thyme, salt and pepper. Cook 7 minutes on low heat. Serve on
split, toasted and buttered English muffin. Crumble bacon
atop. Serves 6 to 8.

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