Chicken Liver and Heart Ragu

barbara lentz


I know sounds gross but it is not. It is so good. You don't even taste the liver. yum

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10 Min


40 Min


Stove Top


1 c
dried porcini mushrooms
2 c
chicken stock
4 oz
pancetta chopped
1 c
shredded carrot
1 medium
onion chopped
6 clove
garlic minced
2 c
chicken livers cleaned and chopped
chicken hearts finely chopped
salt and pepper
fresh sage leaves finely chopped
3 sprig(s)
rosemary stripped and finely chopped
4 large
basil leaves finely chopped
1/4 c
brown sugar
bay leaf
3 Tbsp
double concentrated tomato paste
1/2 c
dry red wine
1/3 c
sweet red vermouth
28 oz
can crushed tomatoes
pasta of choice
grated parmesan for serving

Directions Step-By-Step

Place the dried mushrooms in a saucepan with the chicken stock. Bring to a simmer and simmer for 10 to 15 minutes. Remove the mushrooms with slotted spoon to a cutting board and chop. Reserve the liquid.
Place the pancetta in a large skillet and cook until the fat is rendered and the pancetta is crispy. Remove with slotted spoon and set aside.
Add the carrots, onions and garlic to the skillet and saute for 4 minutes. Add the chicken livers and hearts. Sprinkle with salt and pepper and cook 5 minutes. Add the sage, rosemary, basil, brown sugar and tomato paste and stir to combine. Add the red wine and vermouth. Add the bay leaf. Stir and cook 1 minute. Add the crushed tomatoes and reserved chicken stock. Simmer for 30 minutes. Add the pancetta and mushrooms back to the ragu and cook 5 more minutes. Serve over pasta of choice sprinkled with parmesan cheese.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian