In large bowl, combine brandy, oil, soy sauce and garlic. Mix in chicken livers and chestnuts, cover. Refrigerate, stirring occasionally, several hours or over night.
In large skillet, cook bacon until crisp. Remove bacon, crumble.
To drippings in pan add onion.
Drain chicken livers and chestnuts. Cook stirring until liver is cooked as desired. Mix with bacon.
Serve on a bed of rice cooked with chicken bouillon then peppered. Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
