Pappardelle With Chicken Livers & Onions Recipe

Name: Pappardelle With Chicken Livers & Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken liver; 2 tablespoons butter; 2 tablespoons olive oil; 5 scallions, white part only, minced; 2 shallots, minced; 2 garlic cloves, minced; 1/2 lb fresh mushrooms, thinly sliced; 1/2 cup dry vermouth; 1 cup heavy cream; 2 tomatoes, skinned, seeded, and chopped; 1/2 teaspoon sugar; 1 1 tablespoon dried basil (we prefer the Italian seasoning, personal preference) or 1 tablespoon italian seasoning, - 1 tsp (we prefer the Italian seasoning, personal preference); 1/2 teaspoon dried sage (optional); salt; fresh ground pepper; crushed red pepper flakes (a pinch or two); 2 tablespoons vegetable oil; 1 lb pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine); chopped fresh parsley

Servings: persons

1 lb chicken liver
2 tablespoons butter
2 tablespoons olive oil
5 scallions, white part only, minced
2 shallots, minced
2 garlic cloves, minced
1/2 lb fresh mushrooms, thinly sliced
1/2 cup dry vermouth
1 cup heavy cream
2 tomatoes, skinned, seeded, and chopped
1/2 teaspoon sugar
1 1 tablespoon dried basil (we prefer the Italian seasoning, personal preference) or 1 tablespoon italian seasoning, - 1 tsp (we prefer the Italian seasoning, personal preference)
1/2 teaspoon dried sage (optional)
salt
fresh ground pepper
crushed red pepper flakes (a pinch or two)
2 tablespoons vegetable oil
1 lb pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine)
chopped fresh parsley

1
Wash the chicken livers, removing the green spots and fat, and cut the livers into small pieces; drain on a paper towel.
2
In a large skillet, heat the butter with the olive oil over moderate heat and in it saute the scallions, shallots, and garlic for 3 minutes, being careful not to brown them.
3
Add the livers and continue cooking until they have lost their raw color.
4
With a slotted spoon, remove the mixture to a bowl.
5
In the same skillet, saute the mushrooms over moderate heat for 3 minutes, adding a little olive oil if the pan is too dry.
6
Add the vermouth and reduce it to 1/4 cup.
7
Stir in the cream, tomatoes, sugar , basil, sage, and salt and pepper to taste and continue cooking until the liquid is reduced to 3/4 cup.
8
Add the liver mixture and continue cooking, stirring, at a low simmer, about 5 minutes.
9
Meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil.
10
Add the pappardelle, stir, and cook until al dente.
11
Drain and in a large serving bowl toss with the sauce (reheated if necessary).
12
Garnish with the chopped fresh parsley and serve.

1100

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb chicken liver, 2 tablespoons butter, 2 tablespoons olive oil, 5 scallions, white part only, minced, and more.

Yes, Pappardelle With Chicken Livers & Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle With Chicken Livers & Onions

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