Party-Pleasing Chicken Livers

The resulting sauce will be a bit sweeter, but if you prefer not to use white wine you can substitute an equal amount of red currant or apple jelly or apple juice.

Serves 18

Ingredients:

• 6 slices bacon, diced
• 6 green onions with tops, chopped
• 2 pounds chicken livers
• 1 cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 cups chicken broth
• 1 (10 ½-ounce) can condensed cream of mushroom soup
• 1 (10 ½-ounce) can condensed cream of chicken or celery soup
• 2 (4-ounce) cans sliced mushrooms, drained
• ½ cup dry white wine

1. Add the diced bacon and onion to the slow cooker. Cover and cook on high for ½ hour or until fat begins to be rendered and the onions are transparent.
2. Cut the chicken livers into bite-size pieces. Add the flour, salt, and pepper to a large zip-closure bag. Seal and shake to mix. Add the chicken livers to the bag and toss to coat them with the seasoned flour.
3. Add the broth, soups, mushrooms, and wine to the slow cooker. Stir to combine. Add the chicken livers and fold them into the soup mixture. Cover and cook on low for 6–8 hours. Serve on buttered toast points.