-
1
In a large fry pan over medium-high heat, melt the butter with 1 Tbs.
-
2
of the olive oil.
-
3
Working in batches, add the chicken to the pan and cook, turning once, until brown on both sides, about 10 minutes total per batch.
-
4
Transfer to a platter.
-
5
In the same pan, warm 1 Tbs.
-
6
of the oil.
-
7
Add the chicken livers and cook, stirring frequently, until browned, about 5 minutes.
-
8
Transfer to a plate.
-
9
Return the pan to medium heat and warm the remaining 1 Tbs.
-
10
oil.
-
11
Add the onion, carrot, celery and bay leaves and sautA until the vegetables are softened and slightly browned, about 7 minutes.
-
12
Add the mushrooms and sautA until they have released some of their liquid, about 3 minutes.
-
13
Stir in the tomatoes.
-
14
Add the chicken along with the livers and any accumulated juices.
-
15
Reduce the heat to low and simmer, partially covered, until the chicken is opaque throughout, about 30 minutes.
-
16
Remove the bay leaves and discard.
-
17
Season with salt and pepper.
-
18
Meanwhile, bring a large pot of water to a boil over high heat.
-
19
Add 2 Tbs.
-
20
salt and the pasta.
-
21
Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
-
22
Drain the pasta and divide among individual bowls.
-
23
Top with the sauce and chicken pieces and serve immediately.
