Concord Court Cacciatore
From tuilelaith 16 years ago
- 45 minutes to make
- Serves 6
Found this interesting recipe in a book tht was given to me called Tired Wolf and the recipes he pursued. Hope you enjoy!
Ingredients
- 1 can cram of chicken soup shopping list
- 1 can of celery soup shopping list
- 1 cancream of mushroom soup shopping list
- 1 cup milk shopping list
- 6 tablespoons vegetable oil shopping list
- 3 cups peeled, halved and sliced onions shopping list
- 1/2 cup fry mix or seasoned flour shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 2 1/2 pounds chicken livers shopping list
How to make it
- Begin by placing your Dutch oven on medium heat and adding the undiluted soups and milk.
- When well blended, remove from heat.
- In a large skillet over medium heat place 3 tablespoons of oil and add the sliced onions.
- Saute until the onions are limp; then add them to the soup mixture.
- Add the remaining oil to the skillet, keeping the heat at medium.
- Combine the flour, salt and pepper.
- Dip each chicken liver into the flour mixture and place in the skillet.
- Brown the livers on both sides.
- The livers should be carefully cooked so that they are still pink at the center.
- As the batches of livers are done add them to the soup.
- When all are in the soup return the Dutch oven to the heat.
- Reduce it to low, stir well and cook for 15 minutes to blend flavors.
- We usually serve this right from the Dutch oven.
- It will stand as a main course, but it is fabulous over boiled potatoes, noodles, or even spaghetti.
The Rating
Reviewed by 7 people-
Gotta try this, thanks high 5
cuzpat
in Sikeston loved it
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got my 5!
victoriaregina
in USA loved it
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gee, got my 5 also! nd hope to raise it a point!
chichimonkeyface
in Albany loved it
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