CHICKEN LIVER AND HEART RAGU

Chicken Liver and Heart Ragu image

Provided by barbara lentz

Categories Chicken

Time 50m

Number Of Ingredients 20

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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.