Chicken Liver

Hubby's recipe.

When we first met, liver was not on my "eat" list... until he insisted I try his. I am now converted!

Yummie the said night with fresh bread, and the next day as a sandwich. You can even mash it down to make a "almost" pâté. Most excellent.

Ingredients

1 lb. chicken liver (beef liver is "NOT" a substitute)
1/2 cup flour
1 large onion – chopped
Oil and butter
1/2 lb. bacon cut in 1/2" pieces
3/4 cup red wine

The making of...

Separate lobes of liver and trim any fat. Set aside.
In large fry pan, fry onion in a bit of oil and butter until transparent and soft. Remove from pan and set aside.
In same pan, fry bacon until crisp. Put in bowl and set aside.
Place liver pieces in a large freezer bag. Add flour, seal bag and coat liver.
Heat bacon fat pan on medium high. Add liver pieces and fry until golden turning frequently (every 2-3 min.).
Turn heat up on high, add wine, salt and pepper and stir constantly until wine is reduced and mixture thickens to a nice consistency.
Remove from heat and let set for about 10 minutes.