CHICKEN LIVER AND HEART RAGU
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
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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Tachith Sadanuwan
[email protected]This ragu is a great way to use up leftover chicken livers and hearts. It's also a great way to get your kids to eat organ meats.
Hitra Johns
[email protected]I love the simplicity of this recipe. The few ingredients come together to create a delicious and satisfying dish.
Ms tiece
[email protected]This is a great recipe for a quick and easy weeknight meal. The ragu is flavorful and can be served over pasta, rice, or polenta.
muneeb mister
[email protected]I followed the recipe exactly and the ragu turned out great. I served it over pasta and it was a delicious meal.
Anthony Gichau
[email protected]The ragu was a bit bland for my taste. I added some extra spices and it was much better.
Nah√πm Castro
[email protected]This ragu is a bit too oily for my taste. I think I would reduce the amount of olive oil next time.
Jessica Jonnes
[email protected]I'm not a huge fan of chicken livers, but I loved this ragu. The flavors were amazing and the chicken livers were cooked perfectly.
Polok Ahamed
[email protected]This ragu is a great way to use up leftover chicken livers and hearts. It's also a great way to get your kids to eat organ meats.
Anyway Saungweme
[email protected]I love the simplicity of this recipe. The few ingredients come together to create a delicious and satisfying dish.
Nana Yaa
[email protected]This is a great recipe for a quick and easy weeknight meal. The ragu is flavorful and can be served over pasta, rice, or polenta.
Sk Top
[email protected]I followed the recipe exactly and the ragu turned out great. I served it over pasta and it was a delicious meal.
Valentina Stefanelli
[email protected]The ragu was a bit bland for my taste. I added some extra spices and it was much better.
Samina akram
[email protected]I found the ragu to be a bit too oily. I think I would reduce the amount of olive oil next time.
Mirza zone
[email protected]This ragu is a great way to get your kids to eat organ meats. My kids loved it!
Sl Smokiyo
[email protected]I've never cooked with chicken livers before, but this recipe made it easy and delicious. The ragu was rich and flavorful, and the chicken livers were cooked perfectly.
Suman Yada
[email protected]This is a great recipe for using up leftover chicken livers and hearts. The ragu is very flavorful and can be used in a variety of dishes.
Mr Raaj
[email protected]I made this ragu last night and it was a hit with my family! The flavors were amazing and the chicken livers and hearts were so tender. I will definitely be making this again.
jibon Khan
[email protected]This chicken liver and heart ragu is a delicious and easy-to-make dish that is perfect for a weeknight meal. The ragu is rich and flavorful, and the chicken livers and hearts are cooked to perfection. I served it over pasta, but it would also be grea