1 lb. chicken livers
1 (8 oz.) pkg. sliced bacon
2 med. onions, sliced
1 lg. red cooking apples, cut in wedges
1/2 c. water and 1/4 cup dry white wine
1 tbsp. Worcestershire sauce
1/4 tsp. salt
1 tbsp. apple jelly

Cut bacon into 1 inch pieces. Cook bacon until browned, drain bacon on paper towel. In drippings remaining in skillet, cook onions 5 minutes over medium heat. Add apple wedges, cook 5 minutes longer or until onions and wedges are browned and tender. Remove from skillet. Cook chicken livers in remaining drippings until livers are lightly browned, but still pink inside. Stir frequently. Combine livers, bacon, onions and apples, add water, wine, jelly, salt and Worcestershire sauce. Simmer over medium heat.