Pappardelle and Creamy Chicken Livers Recipe

Try Angela Casley's rich and delicious recipe for the main course

Pappardelle with creamy chicken livers. Picture / Babiche Martens.

For the main course, serve up rich and delicious chicken livers, complemented perfectly by fresh thyme and a good splash of brandy and cream. Be sure to buy good-quality pappardelle, and don’t overcook the livers, a tiny bit of pink inside is just fine.

Serve 2

• 200g pappardelle
• 1 Tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 200g chicken livers, cut into 3cm pieces
• 1 Tbsp fresh thyme leaves
• ¼ cup brandy
• ½ cup cream
• ½ tsp brown sugar
• ½ cup chopped parsley
• ¼ cup shaved parmesan
• Salt and freshly ground pepper

1. Cook the pappardelle in a large pot of salted water as per packet instructions.

2. While the pasta is cooking, make the sauce. Heat the butter in a frying pan. Add the onion and garlic, cooking for 2 minutes. Turn the heat up and add the chicken livers, cooking quickly for 3 or 4 minutes. Stir through the thyme and brandy, cooking for 2 minutes. Add the cream, sugar, parsley, salt and plenty of freshly ground pepper. Bring to a boil for 1 minute.

3. Drain the pasta, fold through the sauce and liver and serve hot with a sprinkle of parmesan.

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New Zealand Herald

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