* 1 casserole of chicken liver
* 100 g sliced bacon
* pepper and thyme
* 1/2 glass of white wine
The washed and peeled livers are wrapped in bacon slices. Depending on how long the bacon strip is, you can wrap 2 livers at a time.
Place the rolls obtained in a heat-resistant dish, season to taste with pepper and thyme. I didn't add salt, the bacon is salty enough. If you like it saltier, you can also add salt to taste.
Pour in the bowl 1/2 glass of white wine and 1/2 glass of water and put in the oven over medium heat, until all the liquid decreases and the fat on the bacon melts, becoming crispy.
Serve hot with polenta.
