Give classic Italian comfort food a nutrient-dense upgrade with this chicken liver arrabiata recipe . Pancetta is rendered for a savory base, while garlic, shallots, basil, and crushed red pepper bring the characteristic bold flavor of arrabiata. San Marzano tomatoes and bone broth simmer together with pasture-raised chicken livers, which are blended into the sauce for a smooth, velvety texture and a boost of protein, iron, and B vitamins. Finished with olive oil, butter, and Pluck organ-based seasoning, this dish is as flavorful as it is nourishing. Whether served over gluten-free pasta, hearty grains, or used as a base for a rustic Italian-inspired meal, chicken liver arrabiata proves that organ meats can shine in gourmet comfort food.
5 min
40 min
8
Main Course
Ingredients
- 1/2 c. dried shallot
- 10 organic garlic cloves
- 1 can San Marzano tomatoes, hand crushed
- 1/2 c. organic basil, packed
- 2 tbsp on organic, crushed red pepper flakes
- 8 oz grass fed butter
- 1/2 cup of organic olive oil
- 1/2 c. organic chicken bone broth
- 2 tbsp Pluck Southwest seasoning
- 1/2 c. organic, pasture raised chicken livers
- 4 oz pancetta
Directions
Step 1
In a stock pot, render fat from pancetta. Remove pancetta.
Step 2
Add in olive oil & butter. Then begin adding garlic, shallots, basil and red pepper. Fry mixture until slightly aromatic.
Step 3
Then add livers, bone broth and tomatoes. Bring to a simmer for 30 minutes.
Chicken broth can be added to make the sauce thinner or thicker depending on what dish you will use for it.
Step 4
While the sauce is still warm, use an immersion blender to blend the sauce until smooth.
With the liver being blended into this recipe, it will thicken the sauce.
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