Real Recipes From Real Home Cooks ®

egg noodles with chicken livers in masala sauce

a recipe by
Joanna Gotwald
Ravenna, OH

Liver has gotten a pretty bad rap lately! I don't want to get into a big debate about the good or bad points of liver but I will say this, my husband and I grew up on chicken livers and calf liver. We know what the liver does and the purpose of the organ in the body. However, I still believe organ meat has some benefit for the average persons diet. This recipe is one of our favorites and is a nice addition to any meal plan. We can learn from our ancestors and let no part of the animal go to waste. My Great Grandmother said it feeds your blood and she lived to be 98 years old.

serves 4
cook time 30 Min
method Saute

Ingredients For egg noodles with chicken livers in masala sauce

  • 1 stick
    unsalted butter at room temperature
  • 1 md
    onion chopped
  • 1 1/2 lb
    button mushrooms, sliced
  • 1 lb
    chicken livers, washed, trimmed & cut in half
  • 1 c
    masala or other deep red wine
  • 1 1/2 tsp
    salt or to your taste
  • 1 tsp
    ground black pepper or to your taste
  • 1 lb
    egg noodles, cooked & drained
  • 5 sprig
    fresh parsley, chopped for garnish
  • 1 c
    freshly grated parmesan cheese
  • **
    you may add extra wine and butter and a slurry of water and cornstarch in step #4 if needed.

How To Make egg noodles with chicken livers in masala sauce

  • 1
    Heat 4 Tablespoons of unsalted butter in large skillet. Add Onions and Mushrooms and cook over Medium heat until slightly softened but not cooked through completely.
  • 2
    While the Onions and Mushrooms cook, Start cooking the Egg Noodles in large pan of well salted water until Al Dente. Drain Noodles and Melt in 4 Tablespoons of Unsalted butter tossing to coat all the noodles well with the butter. Set aside covered to keep warm while you finish the sauce.
  • 3
    Add the cleaned, trimmed and drained chicken livers and sauté until livers are almost cooked through. About 3 minutes on medium high heat.
  • 4
    Pour in Masala and bring to a bubble, stirring often for about 5 minutes on Medium high heat scraping the bottom of the pan to get up all the little bits and pieces. Cook at bubble to reduce wine and until the chicken livers are only slightly pink in center. **If you would like to make more sauce, remove chicken livers and mushrooms and onions and add additional wine and butter to the pan, stirring and scraping the pan, bring to a bubble and allow wine to reduce. if necessary you may add a small slurry of 1/2 cup water and 3 Tablespoons cornstarch to the mixture and bring to a bubbling boil and cook for about 5 minutes to thicken. that way you will have enough sauce to coat the noodles. Only if you want a lot of sauce.
  • 5
    Season to taste with Salt and Pepper and freshly ground parmesan cheese. Spoon over cooked and buttered egg noodles and garnish with fresh parsley.

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