Chicken Livers and Wine Sauce

1 medium onion, peeled and chopped
1/3 cup vegetable oil (less if desired)
2 pounds chicken livers
1 1/2 pounds mushrooms
3 bell peppers, washed, sliced
2 small cans tomato sauce
3/4 cup Chianti wine
3 to 4 Tablespoons soy sauce
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon crumbled dried oregano
3 cups hot cooked rice

Saute onion in oil until light brown. Add livers; cook until light in
color. Wash, pat dry mushrooms on paper towels, slice. Add mushrooms and
peppers to pan.
Add tomato sauce, wine and soy sauce. Season to taste, add oregano, simmer
about 1/2 hour, stirring occasionally. Serve over hot cooked rice.

Source: The Pensacola Journal

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