Chicken Recipes

PASTA WITH CHICKEN LIVERS

Chicken livers in a piquant sauce served with pasta.

INGREDIENTS
8 ounces chicken livers, defrosted if frozen
2 tablespoons olive oil
2 garlic cloves, crushed
6 ounces rindless Canadian bacon, coarsely chopped
14-ounce can chopped tomatoes
2/3 cup homemade or canned
chicken stock
1 tablespoon tomato paste
1 tablespoon dry sherry
2 tablespoons chopped mixed fresh herbs, such as parsley, rosemary and basil
12 ounces dried orecchiette pasta salt and black pepper freshly grated Parmesan cheese, to serve

SERVES 4

1. Wash and trim the chicken livers. Cut into bite-sized pieces. Heat the oil in a sauté pan and fry the chicken livers for 3—4 minutes, or until tender.

2. Add the garlic and bacon to the pan and fry until golden brown. Add the tomatoes, chicken stock, tomato paste, sherry, herbs and seasoning to taste.

3. Bring the sauce to the boil and simmer gently, uncovered, for about 5 minutes until the sauce has thickened. Stir from time to time.

4. Meanwhile, cook the pasta in boiling salted water for about 12 minutes until “al dente”. Drain, then toss into the sauce. Serve hot, sprinkled with Parmesan cheese.