Why are my chicken livers tough?

Chicken livers become tough when overcooked. They should remain slightly pink inside when you add the wine, as they'll continue cooking in the sauce. Cook them just until they're browned on the outside but still tender inside.

Can I substitute the porcini mushrooms?

Absolutely! Fresh cremini or shiitake mushrooms make a good substitute, though you'll miss some of the intense umami flavor. If using fresh, increase the amount to about 8 ounces and sauté them until golden before adding the livers.

Is there a non-alcoholic substitute for the wine?

Yes, use chicken stock with a splash of white wine vinegar or lemon juice to add the acidity that wine provides. The flavor profile will be slightly different but still delicious.

How can I make this dish less rich?

Use olive oil instead of butter, reduce the amount of Parmesan, and add more vegetables like spinach or peas. You can also serve smaller portions alongside a larger portion of green vegetables.

Chicken Liver Pasta Recipe

Description

This delicious Chicken Liver Pasta combines the richness of chicken liver with earthy porcini mushrooms and a medley of aromatic herbs, creating a silky, savory dish that’s both hearty and satisfying. The pappardelle pasta perfectly soaks up the flavorful sauce, making every bite luxurious. Whether you’re a fan of offal or looking to try something new, this recipe is sure to impress with its elegant flavors that are surprisingly easy to prepare.

Ingredients

Units Scale

Pasta

8 oz (225 g) pappardelle (or another long pasta)

Sauce

2 tablespoons unsalted butter
1 medium shallot, finely chopped
1 lb (450 g) chicken liver, cut into bite-sized pieces
2 large garlic cloves, finely chopped or crushed
1/2 tablespoon fresh thyme, finely chopped
1/2 tablespoon fresh rosemary, finely chopped
1 ounce (30 g) dried porcini mushrooms, rehydrated (reserve the water)
1/3 cup (75 ml) dry white wine
1 tablespoon double-concentrated tomato paste
1/3 cup (40 g) grated Parmesan
Salt and freshly ground black pepper to taste

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Instructions

Cook the Pasta
Begin by cooking the pappardelle according to the package instructions until al dente. Drain the pasta, ensuring to reserve ½ cup of pasta water, and set aside for later use.
Sauté the Shallots
In a large skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté them for 3-4 minutes until softened and translucent, releasing a sweet aroma.
Cook the Chicken Liver
Add the chicken liver pieces to the skillet with the shallots. Cook, stirring occasionally, for about 5-7 minutes, allowing the liver to brown evenly and cook through.
Add Aromatics
Stir in the garlic, thyme, and rosemary. Let it all cook together for an additional 1-2 minutes until the herbs and garlic become fragrant, infusing the dish with a robust aroma.
Incorporate Mushrooms and Deglaze Pan
Add the rehydrated porcini mushrooms, stirring well for about 1 minute. Then pour in the dry white wine, scraping up any browned bits stuck to the bottom of the skillet, which adds depth to the dish. Stir in the tomato paste and cook for 2-3 minutes, allowing the wine to nearly evaporate.
Combine Sauce and Pasta
Add half a cup of the reserved pasta water to the skillet, stirring well to create a loose sauce. Toss in the cooked pasta along with the grated Parmesan, gently combining everything until the sauce coats the pasta. Add more pasta water if needed to achieve a silky texture.
Season and Serve
Taste and season with salt and freshly ground black pepper as needed. Serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley for a touch of freshness, if desired.

Notes

Ensure the chicken livers are cleaned and trimmed of any veins or connective tissue to avoid a chewy texture.
Rehydrate porcini mushrooms in hot water for 20-30 minutes before using. Strain the soaking liquid and save it to enhance the flavor of the sauce.
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this recipe. Avoid sweet wines.
Use freshly grated Parmesan for the best flavor and texture.

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 3g
Sodium: 490mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 26g
Cholesterol: 305mg