3 sl Bacon, cut crosswise in 1/2

-inch-wide strips 1 lb Chicken livers, cut in

-halves Salt & pepper 1 lg Onion, slivered

1/4 lb Large mushrooms, sliced or

-quartered 1 lg Clove garlic, minced

1/2 ts Dried basil

1/2 ts Dried oregano

1/4 ts Dried savory

1 cn (6 oz) tomato paste

3/4 c Dry sherry

3/4 c Chicken stock or broth

1 tb Butter

1 tb Olive oil

1/4 c Chopped parsley

Grated parmesan cheese, to -pass as condiment Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels. Sprinkle chicken livers with salt & pepper and cook in bacon drippings until well browned, removing to a plate as they are browned. Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned. Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth. Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes. When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated thru, about 2 or 3 minutes. Adjust seasonings with salt & pepper. Sprinkle with parsley

and serve hot over rice, polenta or pasta. (Editorial note: After trying all three, I very much prefer rice with this dish.) Serves 4.