*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
WOW! What a yummy recipe. Cut recipe in 1/4s as I made it for only one person. I did not have dry red wine but did have some Mogen David Concord Grape wine cooked them to reduce the wine and make a glaze.Also omited the olives as I don't care for them. They turned out fantastic. Served them with a baked potato peas and 3 bean salad.Thanks Va for a wonderful recipe. They will be on my regular rotation.
This dish was awesome! I love chicken liver and have been looking for a new way to cook it. I didn't have any olives but I imagine they would make a good addition. I ate it with buttery mashed potatoes and peas and scarfed it down!
I thought I liked liver...but this recipe makes me think that maybe I don't! It was just too bland for me so all I could taste was the liver. I made it with mushrooms instead of olives and the result was warming and filling but kinda blah. I'd suggest using a really nice wine--following the old advice not to cook with a wine you wouldn't enjoy drinking--and maybe it would be better. Still if you're a liver-lover or a person who doesn't like spicy food this would probably hit the spot.