Chicken Livers With Tagliatelle Recipes

TAGLIATELLE WITH CHICKEN LIVER

Steps:

• Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
• Melt the butter in a frying pan add the onion and cook until translucent.
• Add the chicken livers, bay leaves and sage.
• Cook the liver until it starts to brown slightly on both sides (you don't want it overcooked)
• Add the stock and lower the heat.
• Simmer for a further 15 minutes.
• In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
• Remove the bay leaf from the liver and add salt, pepper and nutmeg.
• Cook for another 5 minutes.
• Beat the egg yolks in a bowl with the Parmesan cheese and milk .
• Cook the pasta al dente according to the instructions on the packet
• Strain the pasta and put it back in the pan.
• Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)
• Put the pasta onto the plates and cover with the liver sauce.
• Serve immediately with a little more grated parmesan and black pepper if required

CREAMY CHICKEN LIVERS WITH TAGLIATELLE

Steps:

• Heat the oil in a frying pan and saute the onions.
• Next, add in the raw chicken livers and leave to cook for about 5-10 minutes until they are nicely browned.
• Add in a couple of twists of pepper and salt, herbs and the courgette. Pour in the white wine and next the double cream to give it it's sauce. Leave for about 20 minutes simmering, as you want the sauce to reduce a bit to make it more flavourful.
• Place the tagliatelle in boiling water usually taking 3-5 minutes to cook. (I sometimes add olive oil in the pasta after it's been cooked just to give it some extra flavour.
• You could add in all kinds of vegetables in this dish, so it means you don't necessarily need a side dish of veggies).

CHICKEN LIVERS, WITH TAGLIATELLE

Steps:

• Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
• Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
• Add the tomatoes with their juice, the Marsala, salt and pepper. Simmer gently for 10 minutes. Meanwhile bring four quarts of water to a boil for the tagliatelle.
• Add the chicken livers to the sauce and cook just until they are pink inside. Do not overcook. Meanwhile, cook the pasta till al dente and drain.
• Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish. Pour the livers and their sauce on top.Serve with cheese separately.

TAGLIATELLE WITH CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils.
• Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.
• For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.
• Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.

CHICKEN LIVERS PERI PERI

Steps:

• Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
• Remove livers to a bowl, and reserve marinade.
• Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

CREAMY CHICKEN TAGLIATELLE

Steps:

• Cut the chicken into bite size pieces, Chop the rashers into small squares, slice the mushrooms.
• Heat the oil in a deep frying pan over a medium heat. Add the bacon and cook, add the chicken and stir fry for a few minutes until the chicken is cooked. Add the mushrooms, onion and the oregano. Pour the chicken stock and simmer for 10 minutes until reduced.
• Meanwhile cook the tagliatelle according to instructions on the pack. When the chicken stock is reduced, lower the heat and add the cream. Simmer for 5 minutes, stirring until thickened. Add the tagliatelle to the pan.
• Season with salt and pepper.
• When serving, add parmesan to taste.

AMAZING GARLIC CHICKEN LIVERS

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.