Chicken Livers & Onions in Tomato Sauce

• 1 lb. Chicken livers
• 2 tsp. Vegetable oil
• 2 slices bacon, chopped
• 2 onions, sliced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• � tsp salt
• � tsp pepper
• Pinch cayenne pepper
• 1 can 19 oz. Tomatoes
• 2 tbsp chopped fresh parsley

Separate and trim lobes of chicken livers. Cut larger lobes in half. In large nonstick skillet, heat oil over medium-high heat; brown livers, stirring for 1 to 2 minutes. Transfer to plate. Set aside.

In same pan, fry bacon until crisp 5 minutes. Drain off fat. Add onions, garlic, paprika, salt, pepper and cayenne. Fry until onions are golden, about 10 minutes. Add tomatoes; mash with potato masher. Bring to boil. Reduce heat to medium and simmer until spoon pulled across bottom of pan fills in slowly about 15 minutes.

Return lives and any accumulated juices to pan; cook until still slightly ping in center, about 5 minutes. Sprinkle with parsley.