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

☆☆☆☆☆ 0 votes
10 Min
40 Min
Stove Top


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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

How to Make Chicken Liver and Heart Ragu


  • 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.
  • 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.
  • 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.

Printable Recipe Card

About Chicken Liver and Heart Ragu

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

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