Chicken Liver And Heart Ragu Food

CHICKEN LIVER AND HEART RAGU

Chicken Liver and Heart Ragu image

I know sounds gross but it is not. It is so good. You don't even taste the liver. yum

Provided by barbara lentz

Categories Chicken

Time 50m

Number Of Ingredients 20

Ingredients

1 c dried porcini mushrooms
2 c chicken stock
4 oz pancetta chopped
1 c shredded carrot
1 medium onion chopped
6 clove garlic minced
2 c chicken livers cleaned and chopped
8 chicken hearts finely chopped
salt and pepper
8 fresh sage leaves finely chopped
3 sprig(s) rosemary stripped and finely chopped
4 large basil leaves finely chopped
1/4 c brown sugar
1 bay leaf
3 Tbsp double concentrated tomato paste
1/2 c dry red wine
1/3 c sweet red vermouth
28 oz can crushed tomatoes
pasta of choice
grated parmesan for serving

Steps:

1. Place the dried mushrooms in a saucepan with the chicken stock. Bring to a simmer and simmer for 10 to 15 minutes. Remove the mushrooms with slotted spoon to a cutting board and chop. Reserve the liquid.
2. Place the pancetta in a large skillet and cook until the fat is rendered and the pancetta is crispy. Remove with slotted spoon and set aside.
3. Add the carrots, onions and garlic to the skillet and saute for 4 minutes. Add the chicken livers and hearts. Sprinkle with salt and pepper and cook 5 minutes. Add the sage, rosemary, basil, brown sugar and tomato paste and stir to combine. Add the red wine and vermouth. Add the bay leaf. Stir and cook 1 minute. Add the crushed tomatoes and reserved chicken stock. Simmer for 30 minutes. Add the pancetta and mushrooms back to the ragu and cook 5 more minutes. Serve over pasta of choice sprinkled with parmesan cheese.

CHICKEN LIVER AND HEART RAGU

Chicken Liver and Heart Ragu image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/2 cup dried porcini mushrooms
1 cup chicken stock
3 tablespoons olive oil
4 ounces pancetta, cut into small dice
1 small carrot, grated or finely diced
1 onion, chopped
4 cloves garlic, chopped or grated
8 ounces chicken livers (6 to 8 livers), cleaned and finely chopped
2 to 3 ounces chicken hearts (about 4 hearts), finely chopped
Kosher salt and freshly ground black pepper
6 to 8 fresh sage leaves, thinly sliced
4 to 5 juniper berries
2 to 3 sprigs fresh rosemary, stripped and finely chopped
1 fresh bay leaf
3 tablespoons tomato paste
1/2 cup Tuscan red wine
1/4 cup sweet red vermouth
One 28-ounce can whole San Marzano tomatoes

Steps:

Place the porcinis in a small saucepan, cover with the chicken stock and bring to a simmer over medium heat. Let simmer and reconstitute for 10 to 15 minutes. Using a slotted spoon, transfer the porcinis to a cutting board and chop them. Reserve the cooking liquid.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the pancetta and cook until crisp. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate. Add the carrots, onions and garlic to the pan and cook for a few minutes. Add the chicken livers and hearts, sprinkle with salt and pepper and cook for 5 to 7 minutes. Add the sage, juniper, rosemary, bay leaf and tomato paste and cook, stirring, for 1 to 2 minutes. Add the red wine and vermouth and let simmer for 1 minute. Add the tomatoes, breaking them up with a wooden spoon. Add the porcini liquid, making sure the grit in the bottom of the pot does not get added. Stir and then let the ragu simmer for 30 to 45 minutes.

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