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Chicken Livers Over Rice

Contributed by: Chris WebAdmin. of


  • 1/2 cup vegetable oil
  • 2 pkg frozen chicken livers (8oz)
  • 1/4 teaspoon salt
  • 1 pinch ground pepper
  • 1/2 cup sweet white wine
  • 1 can beef gravy (10 1/2 oz)
  • 2 tablespoon butter or margarine
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 4 cup hot cooked brown rice
  • 4 cup hot cooked white rice


Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle with salt and pepper. Cook and stir livers in hot oil until brown, about 3 minutes; drain.

Heat wine to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered 1 minute. Stir in gravy and chicken livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over rice.

Serving Size: Makes 5 Servings

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