Gary Duke
Alley Oops
1 pound chicken livers
8 strips bacon
1 large onion, diced
1 pound fresh mushrooms, diced
1 or 2 apples, peeled, cored and cut into wedges
1/2 cup water
1/2 cup dry white wine or apple juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt, pepper and garlic
2 tablespoons apple jelly
Cook bacon in skillet, remove bacon to paper towel, in drippings add the onions, mushrooms and apples. Cook for about 5 minutes, or until tender. Remove the onions, mushrooms and apples from pan and set aside. In the same pan with the remaining dripping, cook livers till brown, but still pink on the inside. Add the remaining ingredients to livers, also add the bacon and onion mixture to pan and simmer for a few more minutes till all the flavors come together.
Serve over rice or pasta.
If you wanted to make this into a pate, puree in a blender or food processor and chill.
