chicken liver and heart ragu
I know sounds gross but it is not. It is so good. You don't even taste the liver. yum
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 cup dried porcini mushrooms
- 2 cups chicken stock
- 4 ounces pancetta chopped
- 1 cup shredded carrot
- 1 medium onion chopped
- 6 cloves garlic minced
- 2 cups chicken livers cleaned and chopped
- 8 - chicken hearts finely chopped
- - salt and pepper
- 8 - fresh sage leaves finely chopped
- 3 sprigs rosemary stripped and finely chopped
- 4 large basil leaves finely chopped
- 1/4 cup brown sugar
- 1 - bay leaf
- 3 tablespoons double concentrated tomato paste
- 1/2 cup dry red wine
- 1/3 cup sweet red vermouth
- 28 ounces can crushed tomatoes
- - pasta of choice
- - grated parmesan for serving
How To Make chicken liver and heart ragu
-
Step 1Place 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.
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Step 2Place 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.
-
Step 3Add 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.
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