Chicken Liver And Heart Ragu Recipes

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CHICKEN LIVER CROSTINI



Chicken Liver Crostini image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Pat dry 1 pound chicken livers and season with salt and pepper. Cook in a skillet with 3 tablespoons chicken fat or olive oil, turning, 7 minutes; transfer to a food processor. Add 2 more tablespoons fat, 1 chopped onion and some fresh thyme to the pan and cook 8 minutes. Stir in 1/4 cup sherry and boil 1 minute; add to the processor along with 1 cup crushed saltines, 1 hard-boiled egg and 2 tablespoons fresh parsley. Pulse; season with salt and cayenne. Chill, then spread on crostini. Top with hard-boiled egg and radish slices.

CHICKEN RAGU



Chicken Ragu image

Make and share this Chicken Ragu recipe from Food.com.

Provided by Dancer

Categories     Chicken Thigh & Leg

Yield 4-6

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs, cut in 1/2 inch pieces
6 ounces Italian sausage, (mild or hot) casings removed
1/2 medium onion, minced
2 stalks celery, minced
2 carrots, peeled and minced
1/2 lb fresh mushrooms, sliced
1 bay leaf
1 clove large garlic, minced
1 cup dry marsala
1 (14 ounce) can tomatoes, crushed
1 cup chicken stock
1 tablespoon tomato paste
3 pinches cloves

Steps:

  • Heat 2 Tbsp oil in a large skillet over medium high heat. Add chicken thighs and Italian sausage. Stir cook, breaking sausage into small pieces, until chicken is browned and sausage meat is no longer pink.
  • Add onion, celery, carrot, garlic and bay leaf and continue to stir cook until the onion is softened.
  • Stir in Marsala.
  • Bring to a boil, scraping up any brown bits that are stuck to the bottom of the skillet. Reduce heat and simmer until half of the liquid has evaporated (about 15 minutes). Transfer this mixture to a Dutch oven.
  • Mix in mushrooms, tomatoes, chicken stock, tomato paste and cloves.
  • Bring to a boil then reduce heat and simmer, stirring occasionally for 45 minutes.
  • Serve as a stew with a salad and French bread or serve as a sauce for your favourite pasta.
  • Makes 4 to 6 servings.

Nutrition Facts : Calories 536.1, Fat 26.3, SaturatedFat 7, Cholesterol 167.7, Sodium 826.5, Carbohydrate 17.1, Fiber 3.4, Sugar 8.4, Protein 46.7

EASY CHICKEN RAGU



Easy Chicken Ragu image

No need to simmer on the stovetop all day with this terrific weeknight recipe. This hearty chicken dinner can be on the table in less than 30 minutes.

Provided by By Inspired Taste

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 teaspoon finely chopped fresh or 1/4 teaspoon dried rosemary leaves
1 clove garlic, finely chopped
1 lb ground chicken or turkey
1/4 cup dry red wine, if desired
1 box (12 oz) spaghetti
1 tablespoon salt
1 jar (23 oz) marinara sauce
Salt and pepper to taste

Steps:

  • Fill 6-quart stockpot or Dutch oven with water; heat to boiling over high heat.
  • Meanwhile, in 3-quart saucepan, place oil, onion, carrot and celery; cook over medium heat 2 to 3 minutes or until onion becomes soft. Stir in rosemary and garlic; cook 30 seconds. Add chicken; cook 5 minutes, breaking up chicken with large spoon or spatula, until chicken browns.
  • Remove from heat; stir in wine. Return to heat; cook 1 minute.
  • To boiling water, add spaghetti and 1 tablespoon salt; cook as directed on box.
  • Stir marinara sauce into chicken mixture. Reduce heat to medium-low; cook 10 minutes. Taste chicken ragu; if needed, season with salt and pepper. Serve chicken ragu over cooked spaghetti.

Nutrition Facts : ServingSize 1 Serving

FETTUCCINE ALLE RIGAGLIE DI POLLO (FETTUCCINE WITH CHICKEN GIBLET RAGù)



Fettuccine Alle Rigaglie di Pollo (Fettuccine With Chicken Giblet Ragù) image

This grand gesture of thrift (at just one dollar per serving) and deliciousness has the flavors of a cozy gravy, of roasted birds on cold winter days.

Provided by Jarrett Wrisley

Categories     #WasteLess     Dinner     Pasta     Chicken     Poultry     Peanut Free     Soy Free

Yield Serves 4 as a main course, or 6 as a starter

Number Of Ingredients 14

1 pound chicken offal-a mix of livers, gizzards, and hearts (we use about 60% livers and 40% gizzards and hearts.)
¼ cup olive oil, plus more if needed
Salt and pepper
2 garlic cloves, crushed with the side of a knife
1 small peperoncino chile
1 bay leaf
Fresh rosemary sprig
Fresh thyme leaves, to taste
⅓ cup finely diced onion
½ cup white wine
¾ cup chicken or vegetable stock, plus more if needed
1 pound fresh fettuccine
Plenty of grated cheese (ricotta salata, pecorino, or Parmesan)
Finely grated zest of ¼ lemon

Steps:

  • With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.
  • Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.
  • Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.
  • Add the white wine to deglaze and scrape all the flavor from the bottom of the pot, reduce the wine by half, and add the chicken stock. Simmer gently, covered, for about 20 minutes, then let it rest for at least 10 minutes and as long as a few hours, for the flavors to meld. Remove the bay leaf and taste for salt and pepper.
  • Meanwhile, bring a pot of salted water to a boil. Add the fettuccine to the boiling water and cook until tender, 2 to 3 minutes. Drain the pasta, and toss it with your ragù over medium heat. Loosen it with some olive oil and stock if necessary. Season with salt and pepper, and finish with grated cheese and lemon zest.

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