Chicken Liver Bolognese is a version of the classic Italian dish. Using chicken livers is a cheaper recipe but has an amazing flavour punch. Served as a main dish it works all year round. The collection of herbs and spices in this dish create such an aroma and flavour, it will have you queuing for dinner. The use of rosemary, parsley, chilli flakes and fennel seeds is perfect. I add lentils to the pan to add volume and another texture. This is an economical version of the original recipe but so full of flavour.

Chicken Liver Bolognese

An economical version of a classic but with just as much flavour.

4.62 from 52 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Chicken Liver, Herbs, Pasta, Sauce, Spaghetti, Stock, Vegetables

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: People

Calories: 625kcal

Ingredients

250 g chicken livers fresh
1 large red onion peel and chop
1 large carrot peel and chop
2 cloves garlic peel and chop
400 g lentils
1 cube chicken stock
4 rashers smoked streaky bacon finely sliced
125 g button mushrooms wiped
½ tsp chilli flakes
3 sprigs rosemary
2 sprigs parsley
1 tsp fennel seeds
480 g spaghetti
3 tbsp balsamic vinegar
2 tbsp tomato paste puree

Instructions

Fill a small bowl with cool water and transfer the livers from the packaging to the bowl. Leave to soak, wash for a few minutes.
Using a food processor, add the carrot, garlic and onion and blitz briefly.
1 large red onion, 1 large carrot, 2 cloves garlic
Add the button mushrooms, rosemary, fennel, flakes and blitz away until finely sliced and thoroughly mixed.
125 g button mushrooms, 3 sprigs rosemary, 1 tsp fennel seeds, ½ tsp chilli flakes
Add some olive oil to a frying pan and place over a medium heat. When hot add the streaky bacon and cook for 2 minutes then add the contents of the food processor.
4 rashers smoked streaky bacon
Cook for about 15 minutes stirring regularly. Add a little water if needed.
Remove the clean chicken livers from the dish and discard the water. Add them to the processor and pulse until finely chopped.
250 g chicken livers
Scrape the processor clean of the chicken livers transferring them directly into the bacon and veg mixture. Fry everything for a few minutes stirring constantly so the livers don’t stick.
Open the tin of lentils and drain over the sink. Add the lentils to the pan along with the balsamic vinegar and tomato paste/puree.
400 g lentils, 2 tbsp tomato paste, 3 tbsp balsamic vinegar
Crumble the chicken stock cube into a measuring jug and add 700ml of boiling water and stir well to dissolve the stock. Add the stock to the pan.
1 cube chicken stock
Add the frying pan lid and reduce the heat to low so the pan contents have a gentle simmer. Simmer for 40 – 45 minutes.
With about 15 – 20 minutes to go before the end of the simmer, add a pan of salted water over a high heat and bring to the boil and cook the pasta per the packet instructions.
480 g spaghetti
When the pasta is cooked, place a mug in the sink and drain over it to keep some of the pasta water.
Remove the lid and taste the sauce, season appropriately with salt and pepper.
Tip the pasta into the frying pan and carefully toss together trying to get all of the pasta well coated in the sauce. If the sauce is too thick, add a little of the pasta water to thin.
Serve immediately in warmed bowls with a grating of parmesan and the sprinkling of chopped parsley.
2 sprigs parsley

Nutrition

Chicken Liver Bolognese