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Sauteed Chicken Sauce

Sauteed Chicken Sauce recipe image
This Italian sauce features Tbs. Olive Oil, Flour, seasoned with a pinch of salt & freshly ground black pepper, Lb. Chicken Livers, separated into individual lobes. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1075.9
Description
This Italian sauce features Tbs. Olive Oil, Flour, seasoned with a pinch of salt & freshly ground black pepper, Lb. Chicken Livers, separated into individual lobes. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Tbs. Olive Oil
  • 1 cups Flour, seasoned with a pinch of salt & freshly ground black pepper
  • 1 Lb. Chicken Livers, separated into individual lobes,
  • 2 Tbs. Unsalted Butter
  • 1 Lb. assorted mushrooms, Shiitake (stems removed) , Portobello, Crimini,
  • 1 cups Dry red wine
  • 1 Oz. Can, peeled Tomatoes
  • 2 Tbs. FlatâÂÂleafed Italian Parsley, finely chopped
  • 1 Lb. Spaghetti or Perciatelli
Directions
  1. 1
    all visible fat removed White button, sliced thinly Salt & freshly ground black pepper
  2. 2
    Heat a saute pan over high
  3. 3
    heat , then
  4. 4
    add the olive oil.
  5. 5
    Flour the chicken livers, shaking off any excess and add to the pan.
  6. 6
    Saute until they are slightly browned and firm.
  7. 7
    Remove livers and set aside.
  8. 8
    Pour off the olive oil, then add the two tablespoons of butter.
  9. 9
    When the butter has foamed and the foam begins to subside,
  10. 10
    add the mushrooms, tossing to
  11. 11
    coat with the butter.
  12. 12
    Cook for four or five minutes, until the mushrooms begin to give off some of their juices.
  13. 13
    Add the wine all at once, scraping the bottom of the pan to loosen any caramelized bits of liver and mushroom from the bottom.
  14. 14
    Continue, cooking over high heat until the wine has reduced by about half.
  15. 15
    Lower the
  16. 16
    heat , puree the tomatoes through a food mill, or in a food processor, then
  17. 17
    add to the mushrooms and wine.
  18. 18
    Adjust the heat so the mixture barely simmers.
  19. 19
    Slice the chicken livers crosswise into halfâÂÂinch rounds and
  20. 20
    add them, with any of their accumulated juices, to the tomato sauce.
  21. 21
    Taste for seasoning,
  22. 22
    add salt and pepper if necessary, then
  23. 23
    cook over low
  24. 24
    heat for about thirty minutes, or until the extraneous juices have evaporated.
  25. 25
    In the meantime, bring a large pot with about six quarts of water to a boil.
  26. 26
    Add the pasta and cook until al dente.
  27. 27
    Drain the pasta, divide into four plates, top with the sauce, garnish with the chopped

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1075.9kcal
% Daily Value *
Total Fat 55.8g86%
Saturated Fat 11.2g56%
Cholesterol 120.7mg41%
Sodium 156.2mg7%
Total Carbohydrate 79.5g27%
Dietary Fiber 4.8g20%
Sugars 3.4g
Protein 47.8g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: assorted, black, blending, boiling, butter, chicken, chopped, crimini, dry, finely, flatleafed, flour, freshly, ground, individual, italian, livers, lobes, mushrooms, oil
Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-sauce/