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–+ servings

Fettuccine with Chicken Liver & Mushrooms

Adapted from an internet recipe.
Pasta, chicken liver, and mushrooms, all favorites. I made this on 6 Nov 2017, excellent flavor, the white wine is perfect in this dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Fettuccine pasta, cooked per package instructions, drained, (1 lb)
  • ¼ cup olive oil
  • 1 medium purple onion, finely diced
  • 500 grams fresh mushrooms, chopped, Shiitake or Shimeji would work well, (1 lb)
  • salt and pepper, to taste
  • ¾ teaspoon dried thyme
  • 250 grams chicken liver, trimmed and cut into ¾ inch pieces, (8 oz)
  • all purpose flour, for coating the liver
  • ¾ cup white wine, or chicken stock
  • 1½ cups whipping cream
  • 2 tablespoons parsley, chopped, for garnish

Instructions
 

  • Main ingredients prepped, purple onion, mushrooms (I used canned as I needed to rotate stock), and the chicken liver.
  • In a large skillet, heat 2 tablespoons olive oil, add the shallot and a pinch of salt and cook over moderately high heat until the shallot is softened and golden, about 2 minutes. Add the chopped mushrooms and season with salt and pepper and cook until the mushrooms are softened and most of their liquid has evaporated, about 10-12 minutes. Stir in the thyme. Pour the mushrooms into a bowl and set aside.
  • In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken livers with salt and pepper and coat them in flour, shaking off any excess. Fry liver over moderately high heat, turning once, until browned and crisp, about 3 minutes per side.
  • Return the mushrooms to the skillet and pour in the wine (or chicken stock). Cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add ¾ cup of the cream to the skillet at a time, allowing the sauce to thicken between additions. Simmer until the sauce coats the back of a spoon, about 3 minutes.
  • Add the pasta and toss to coat. Transfer to a large bowl, garnish with the parsley.
  • Serve.

Notes

Chicken liver will cost about 33 Baht/250 grams, with the pasta and all other ingredients, well under $1 per serving for 4 servings. Very reasonable cost for a good meal.