Chicken Livers En Brochette
My recipe published by Southern Living


1 1/ lb. chicken livers
1/3 c. vegetable oil
3 tbs. wine vinegar
1 tsp. salt
3/4-1 tsp. dried whole tarragon
1/8 tsp. pepper
1 bay leaf
6 pearl onions
2 green peppers, cut into 1" cubes
12 cherry tomatoes
hot cooked rice

Place chicken livers in a shallow container;
set aside.
Combine next 6 ingredients in a jar;
cover tightly, and shake vigorously.
Pour marinade over chicken livers;
cover and chill at least 2 hours.

Cook onions in boiling water 8-10 min.
or until just tender; drain.

Drain livers, reserving marinade; discard bay leaf.
Arrange livers, onions, green pepper
and tomatoes on skewers;
brush with marinade.
Broil 6-8' from heat 10-12 min., turning kabobs
and brushing occasionally with marinade.
Serve over hot cooked rice, if desired.
Yield: 6 servings.