In a large bowl, toss all the ingredients (chicken livers through rosemary).
In a large Dutch oven, place all the ingredients and cover. Place in the oven and cook for 40 minutes, stirring halfway through.
Uncover Dutch oven and cook an additional 15 minutes, until vegetables are brown around the edges and tender and chicken is cooked through.
Serve warm.
Notes
SERVING SUGGESTION: Salad of mixed baby greens tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together mixed baby greens, sliced red onion and avocado. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch each of dried basil and dried oregano; drizzle over salad and toss well.)NUTRITION: 313 Calories; 9g Fat (23.9% calories from fat); 24g Protein; 37g Carbohydrate; 9g Dietary Fiber; 498mg Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.