Chicken Livers Fandango Recipe - Allrecipes.com
Chicken Livers Fandango Recipe
  • READY IN ABOUT 7 hrs

Chicken Livers Fandango

Recipe by  

"GREAT recipe for chicken livers. I got this one from my ex-wife's recipe box. It's a hit with almost all that try it! It should be cooked in a slow-cooker, but you might try a Dutch oven."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    45 mins
  • COOK

    6 hrs
  • READY IN

    6 hrs 45 mins

Directions

  1. In a medium bowl, mix together the flour, salt and pepper. Place chicken livers into the seasoned flour, and toss to coat.
  2. Place bacon in a large skillet over medium-high heat. Fry until browned and crisp. Remove to paper towels to drain. Shake off excess flour from the livers, and fry in the bacon grease along with the green onions until lightly browned on the outside. Pour the chicken stock into the skillet, and stir to scrape up any bits of goodness from the bottom.
  3. Transfer the mixture to a slow cooker, and crumble in the bacon. Stir in the golden mushroom soup, mushrooms and white wine. Cover, and cook on Low for 4 to 6 hours. Thicken the gravy with flour if desired before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2005

Try this with chicken GIZZARDS, and I think you might like it.

 
Most Helpful Critical Review
Feb 06, 2006

The livers have turned to mush. I would suggest cooking these for maybe 3 hours or so. I came home to find mush in my crock pot.

 
Jan 09, 2005

The ingrediants sounded delicious. I did not have golden mushroom soup so I subed healthy mushroom soup. No white wine so I added some additional stock. I felt it cooked a bit too long. Came out a little dry but the livers made a great pate. We don't eat chicken livers very often but willing to try agin with some adjustments. IE- less cooking time and add some more liquid.

 
Jan 17, 2012

I'm sure the ex-wife felt she needed to get even for something and recipe's cook time in the slow-cooker... Chicken Livers would never hold up under 4 hours on low or even warm in any slow-cooker... but 45 min to an hour and DELISH! loved loved, loved this flavor. Served mine over buttered Parmesan Fettuccine and comfort food at it's best! next time I'm going to throw in a hand full of fresh spinich at the end.. home made rolls and butter on a cold snowing night in Illinois... So glad I tried this one! Could just as easily have been made on the stove top in a cast iron skillet... FORDTRUCK EXCEPT FOR THE COOKING TIME you made Cicken Little and her livers very proud...WINNING!

 
Sep 12, 2014

I made these for my BF. He loved it the only change I made was I didn't add the wine. Defiantly a keeper!!

 
Nov 23, 2013

I followed the recipe exactly except I cooked them on the stove instead of the crockpot. It was fantastic. I've only eaten fried chicken livers; these were the next level up.

 
Feb 21, 2013

The only reason I made it 4 stars is because I changed it a bit. I made the whole thing in an electric frying pan. Didn't use the soup, and used a lot more chicken stock and wine and sherry, because I needed it to keep for dinner about an hour and it was getting too thick. It was really good and the basics were as written. Will definitely be making again. Mu husband and I love chicken livers and they're pretty inexpensive here because so many people don't like them. Yeaa for us

 

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 428 mg
  • 143%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 1729 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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