These rich and delicious chicken livers are 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.
Ingredients
| 200 g | Pappardelle pasta |
| 1 Tbsp | Butter |
| 1 small | Onion, chopped |
| 2 cloves | Garlic, crushed |
| 200 g | Chicken livers, cut into 3cm pieces (Main) |
| 1 Tbsp | Fresh thyme |
| ¼ cup | Brandy |
| ½ cup | Cream |
| ½ tsp | Brown sugar |
| ½ cup | Chopped parsley |
| ¼ cup | Shaved parmesan |
AdvertisementAdvertise with NZME.
Directions
- Cook the pappardelle in a large pot of salted water as per packet instructions.
- 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.
- Drain the pasta, fold through the sauce and liver and serve hot with a sprinkle of parmesan.
