Pappardelle with Chicken Livers Onions
Indulge in the comforting elegance of Pappardelle with Chicken Livers and Onions, a rustic Italian-inspired dish that transforms humble ingredients into gourmet perfection. Featuring velvety strands of pappardelle pasta cloaked in a rich, creamy white wine sauce, this recipe is elevated by the savory depth of caramelized onions and tender, pan-seared chicken livers. A dash of fresh parsley lends a vibrant finishing touch, while the combination of garlic and butter adds layers of luxurious flavor. Perfect for a cozy dinner or an impressive weeknight meal, this hearty dish comes together in just 40 minutes, offering an exquisite blend of textures and tastes that will delight pasta lovers and adventurous eaters alike.
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Recipe Information
Ingredients
- 12 oz Pappardelle pasta
- 8 oz Chicken livers
- 1 large Yellow onion
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 Garlic cloves
- 1 cup Dry white wine
- 1 cup Heavy cream
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. Reserve 1 cup of pasta water, then drain and set aside.
Rinse and pat dry the chicken livers, then trim off any connective tissues. Cut the livers into roughly bite-sized pieces and set aside.
Peel and thinly slice the onion. Mince the garlic cloves and set both aside.
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the onions and cook, stirring frequently, for about 10 minutes until they are soft and lightly caramelized. Remove the onions from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and let it heat up. Add the chicken livers in a single layer, season with half the salt and pepper, and cook for 3-4 minutes on one side until browned. Flip and cook for an additional 2 minutes. Remove from the skillet and set aside.
Lower the heat to medium-low and add the minced garlic to the skillet. Cook for 1 minute until fragrant, then pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until slightly reduced.
Add the heavy cream to the skillet and stir to combine. Return the cooked chicken livers and caramelized onions to the skillet, allowing them to simmer gently in the sauce for 5 minutes. Adjust seasoning with the remaining salt and pepper.
Add the cooked pappardelle to the skillet and toss gently to coat the pasta with the sauce. If needed, add some of the reserved pasta water, a few tablespoons at a time, to achieve the desired sauce consistency.
Remove the skillet from heat and stir in the remaining butter. Sprinkle with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 4865 mg | 212% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 18.3 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 191 mg | 15% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
