Chicken Livers with Sour Cream & Bacon

I love chicken livers and this is one of the best main dish recipes I have found for them.

1/2 pound bacon
2 Tbsp. bacon drippings
1/2 large onion, chopped
1 pound chicken livers, washed and cleaned
flour, seasoned with salt and pepper
1/4 - 1/2 cup chicken broth
1/2 - 1 pint sour cream
Egg noodles, for serving

Cut the bacon into small pieces and fry in a cast iron fry pan until the bacon is crisp. Remove from pan and drain on paper towels.

Leave 2 Tbsp. of the bacon drippings in the pan; reserve the rest as you will need it to cook the chicken livers. Add the onion to the pan and saute until translucent. Remove and set aside.

Toss the chicken livers in the seasoned flour, remove as much excess flour as you can, and brown them in bacon drippings, adding more of the saved drippings if necessary. Depending on the size of your pan, you may need to do this in batches. The idea is to brown the chicken livers, not steam in them in their juices. And you don't want to overcook the livers. They will be further cooked once added back into the sauce. Remove livers from the pan when they have browned and while they are still pink in the center. Remove and set aside.

Deglaze the pan with chicken broth. Blend in the sour cream and heat until it it is ready to bubble. Do not bring completely to a boil or the sour cream will curdle. Add the chicken livers and the bacon. Reheat. Serve hot over cooked egg noodles.

Note: The amount of chicken broth and sour cream you add is according to your preference and how much sauce you want.

A good side would be some green, steamed just until wilted, and sprinkled with vinegar. I like balsamic, but cider vinegar works well. The acid in the vinegar cuts through the richness of the chicken livers and bacon.

About 4 servings