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CHICKEN LIVERS WITH RED WINE 4 slices bacon 2 Tbsp. finely chopped onion 2 Tbsp. finely chopped green peppers 1 lb. chicken livers flour 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!