Make Ahead
Jen’s “Improved” Chicken Liver Ragu
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30 Reviews
Rosalind P.
September 28, 2020
I know pancetta is the essence of your changed chicken liver ragu, but I can't use pork. Since pancetta is cured but not smoked, might pastrami (very fatty, succulent, cured but not smoked or cured corned beef provide some of the same flavor/texture profile?
panania
May 4, 2020
It was really excellent (both my wife and I loved it), but it didn't look as nice as yours. By the time we were done, it looked like a dark marinara sauce. The flavor was awesome, but I'd really like to get that same presentation as you have. Any suggestions?
beejay45
October 16, 2015
This sounds like it is robust enough to serve over polenta* with a nice crisp salad. Love chicken livers! Thanks for this.
*spellcheck didn't like this, suggestion? "tadpole" Yikes!
*spellcheck didn't like this, suggestion? "tadpole" Yikes!
Emma
March 10, 2015
Thank you for this recipe!! It was delicious. My boyfriend who had never eaten liver loved it too. I'll definitely be making this again.
sevenfaces
June 12, 2014
I am in awe of how this recipe has made me crave chicken livers. SO GOOD. Half an hour total cooking time produced a very thick ragu for me, so I slung in some of the hot pasta water to loosen it up; it coated and clung to the fettuccine very nicely indeed. Yummo!
Susan J.
April 13, 2014
Delicious, with ingredients on hand: bacon instead of pancetta, kumatoes instead of plum tomatoes, exotic fresh mushrooms (goldens) instead of dried porcini, marsala instead of sweet vermouth, much less cooking time, and a half recipe: good basic recipe.
Pittsburgher
March 3, 2014
I wanted to love this but something was off. Coulda been the livers --Whole Foods only had frozen Bell & Evans, so I used those. Made exactly as recipe says ...Husband did love it so maybe will give it a do-over.
daisy326
November 30, 2013
THIS! OMG this was so, so good. I made it last night and it will be a challenge to not make it every week. My husband and I almost put the whole thing down last night and we're fighting over the little bit of leftovers today. This will definitely be my go-to show off dinner party meal. Thanks for the recipe!
Pat F.
November 3, 2013
Is there an adequate substitute for the sweet vermouth? I am somewhat reluctant to buy what would be a lifetime supply for one dish.
[email protected]
August 8, 2017
Buy the sweet vermouth, some maraschino cherries, and some bourbon, too. You can make excellence Manhattans. Cheers!
[email protected]
August 8, 2017
Seriously, substitute red wine, sherry or port wine for the sweet vermouth. You'll never know the difference.
Kristin D.
April 12, 2023
In addition to lee's suggestions, many places carry sweet vermouth in half-bottles (375ml - so only about 12oz or HALF a lifetime :) )
QueenSashy
October 28, 2013
love chicken liver and this looks like a winner! congrats on the wildcard!
dulcamara
July 8, 2011
Made this last week (with a couple minor variations) for my supposedly liver-averse girlfriend. She's now a convert. I can offer a 3rd-party confirmation here, this is a delicious recipe! I tossed it with fettuccine and served it alongside an arugula salad and Saveur's excellent arancine (http://www.saveur.com/article/Recipes/Arancine-Saffron-Rice-Balls). I'm definitely checking out your other posts, this one ends up in our "go-to file".
dulcamara
July 8, 2011
Made this last week (with a couple minor variations) for my supposedly liver-averse girlfriend. She's now a convert. I can offer a 3rd-party confirmation here, this is a delicious recipe! I tossed it with fettuccine and served it alongside an arugula salad and Saveur's excellent arancine (http://www.saveur.com/article/Recipes/Arancine-Saffron-Rice-Balls). I'm definitely checking out your other posts, this one ends up in our "go-to file".
Cordelia
December 14, 2009
This sounds so great. I will try anything with liver. I make a lot of liver but usually not with pasta, this is one good idea that I will definitely try. I think I'll try with some duck fat (since my other half prefer me not using pork). Also I make kind of a liver ragu with caramelized onion and harissa. You should try that if you like liver. Thanks for posting!
lastnightsdinner
December 14, 2009
Thanks, Cordelia! I bet duck fat would be fabulous in this (really, duck fat is fabulous in just about anything :) )
[email protected]
August 8, 2017
Duck fat is what the Gods use with which to cook! It's sublime. Try frying potatoes in it. Awesome!
sue4man
December 14, 2009
Jen, do you make the pasta or purchase it? I make a similar ragu and serve with saffron infused orecchiette (I add safrron to the cooking water) however the wide pasta noodles look fabulous.
lastnightsdinner
December 14, 2009
Hi Sue - thanks! The pasta in the photo above is homemade. Your saffron orecchiette sounds wonderful!
Feeding G.
December 13, 2009
I have made the 2007 version several times. It's one of Groom's favorites. I'm really interested to see what the pancetta does to it. I'll let you know!
Feeding G.
December 13, 2009
Brilliant as usual. Can't wait to make this one!
lastnightsdinner
December 13, 2009
I think the flavor and texture are better than the version I first put up on the blog in 2007, and it's really no more difficult to make - I do hope you let me know what you think :)
[email protected]
August 8, 2017
Check out Marcella Hazan's recipe for Pasta with Chicken Liver Sauce. It's sublime!
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