Chicken Livers En Brochette

• 1 1/2 lbs chicken livers (about 18)
• 3/4 teaspoon dried marjoram
• 3/4 teaspoon dried thyme leaves
• 3/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 12 large button mushrooms
• 9 slices bacon, halved crosswise
• 6 tablespoons butter
• 1/4 cup dry white wine

1. Rinse chicken livers; pat dry with paper towels.
2. In medium bowl, combine the marjoram, thyme, salt and pepper.
3. Add livers; toss to combine.
4. Remove stems from mushrooms; reserve for rice pilaf or some other dish.
5. Wipe mushroom caps clean with a damp towel.
6. Wrap each liver in bacon.
7. On each of 6 skewers, alternate 3 livers and 2 mushrooms.
8. Arrange skewers(if using wood ~ soak in water for about 24 hrs.) on rack in broiling pan.
9. Brush with half of the butter.
10. Broil, 4" from heat, 5 minutes.
11. Turn skewers; brush with remaining butter and the wine.
12. Broil 5-7 minutes longer, or until bacon is crisp(livers should still be pink on inside).
13. Serve skewers on platter with Mushroom Rice Pilaf and some nice green peas.

chicken livers, dried marjoram, thyme, salt, fresh ground black pepper, button mushrooms, bacon, butter, white wine

Taken from www.food.com/recipe/chicken-livers-en-brochette-180157 (may not work)