Tuscan Chicken Liver Sauce Recipe

Name: Tuscan Chicken Liver Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons extra virgin olive oil, approximately; 3 ounces pancetta, minced; ⅓ cup slivered shallots; 6 to 8 fresh sage leaves, torn; 6 ounces chicken livers, picked over and finely chopped; 2 tablespoons capers, preferably salt-packed, rinsed, pressed dry on paper towels and coarsely chopped; 2 to 3 salt-packed anchovy fillets, rinsed and chopped (optional); 1/2 cup red wine, approximately; Freshly cracked black pepper; Salt to taste; 1 bay leaf, lightly bruised; Grilled or toasted baguette (not sourdough), soft or grilled polenta, boiled pappardelle or mashed potatoes

Servings: persons

8 tablespoons extra virgin olive oil, approximately
3 ounces pancetta, minced
⅓ cup slivered shallots
6 to 8 fresh sage leaves, torn
6 ounces chicken livers, picked over and finely chopped
2 tablespoons capers, preferably salt-packed, rinsed, pressed dry on paper towels and coarsely chopped
2 to 3 salt-packed anchovy fillets, rinsed and chopped (optional)
1/2 cup red wine, approximately
Freshly cracked black pepper
Salt to taste
1 bay leaf, lightly bruised
Grilled or toasted baguette (not sourdough), soft or grilled polenta, boiled pappardelle or mashed potatoes

1
Heat one tablespoon oil in a large skillet.
2
Add pancetta, and cook, stirring, until it just begins to brown.
3
Reduce heat to low, add another tablespoon of oil, and stir in shallots and sage.
4
Cook for about a minute, until shallots have softened.
5
Add livers, capers and optional anchovies.
6
Stir, adding 3 to 5 more tablespoons oil.
7
Continue to cook, stirring occasionally, until livers are putty-colored but have not become stiff.
8
Stir in most of the wine.
9
Bring to a simmer, and season generously with pepper.
10
Add salt if needed.
11
Simmer 5 to 10 minutes, until some of the liquid has cooked down and mixture is thick enough to hold its shape on a spoon but is not dry.
12
Remove from heat, add bay leaf, and set aside for 15 to 20 minutes.
13
Briefly reheat mixture, adjusting oil, wine and seasonings to taste.
14
Remove bay leaf, and serve spooned over toast or on polenta, pappardelle or mashed potatoes.

335

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 tablespoons extra virgin olive oil, approximately, 3 ounces pancetta, minced, ⅓ cup slivered shallots, 6 to 8 fresh sage leaves, torn, and more.

Yes, Tuscan Chicken Liver Sauce 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.

That's it — enjoy your meal!

Tuscan Chicken Liver Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions