Recipe: Gillian Anderson's Chicken Livers in Rice

GILLIAN ANDERSON'S CHICKEN LIVERS IN RICE

Sixteen-hour days on the set of The X-Files are not unusual for Gillian Anderson. The show's hectic production schedule leaves very little time for cooking, but an old recipe for chicken livers in rice, which Anderson's mother used to make often, is a definite favorite! "I try to be somewhat conscious of [health] when I cook," she says with a laugh, "but this recipe is not calorie-conscious by any stretch of the imagination."

1/4 lb chopped bacon
1/2 lb chicken livers
flour
salt and pepper (to taste)
2 tsp oil
1 clove garlic, minced
1 medium onion, chopped finely
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1/4 tsp freshly ground black pepper
2 1/2 cups chicken broth (or water)
1 cup red wine
1 1/2 cups brown rice

Spray a casserole dish (eight cups) with non-stick coating.

Brown the bacon in a medium-sized skillet.

Shake the chicken livers in a mixture of flour, salt and pepper to coat well. Remove bacon pieces from the skillet and add the coated chicken livers, cooking until brown. Remove from the skillet.

Add oil to the skillet and saute garlic, onions, basil, parsley and fresh pepper, cooking for a few minutes or until softened. Transfer mixture to prepared casserole dish along with the broth, wine, rice and cooked meat.

Place in a 350 F oven and bake for one hour and 15 minutes.

Makes 6 servings
Source: TV Guide, 2001