Pasta, Dressed In Livery

[madbaker]

This week's Resolution Recipe: Chicken Liver-Tomato Sauce.
(Because "dressed" is medieval for "served", and... oh, never mind. It's a reach.)

1/4 lb slab bacon, diced (I used pancetta)
4 Tbsp butter, divided
1 large onion, chopped
No garlic (Ha! I used... more.)
3/4 cup (2 oz) mushrooms, chopped
1/2 lb chicken livers, trimmed and diced
1 Tbsp flour
2 Tbsp marsala (I used brandy)
1.5 cups chicken stock (I used house-made)
1 Tbsp tomato paste
1 large tomato, peeled, seeded, and chopped
salt and pepper

Saute the bacon until crisp, then remove and drain until needed.
Melt 3 Tbsp butter in a large, heavy skillet over low heat. Add the onion and garlic and saute until transparent, about 5 minutes. Stir in the mushrooms and chicken livers. Sprinkle with the flour and stir. Stir in the marsala, stock, tomato paste, tomato, and bacon. Season with salt and pepper. Simmer over low heat for 45 minutes, stirring from time to time. Swirl in the remaining 1 T butter and serve very hot over freshly cooked pasta.

What worked: This was very good. Not overly liver-y (although we both like liver) - the livers added richness rather than being upfront.

What didn't: I failed to do this the first time 'round, because I hadn't read the recipe thoroughly and failed to notice the 45 minute cooking time. It was rich, although not carbonara-level. We didn't have enough penne, so we used gnocchi - which was not as good as something shaped, although it worked okay.

Will I make it again? I might. We like chicken livers. It won't be a regular thing though.

Comments

[threadwalker]

Yum. I like the idea of adding garlic

[life_of_glamour]

We like chicken livers too, I’ll be sure to point this out to Cathyn.