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Elbow pasta with chicken livers in a port sauce

Recipe from: 11/6/1997 12:00:00 AM
Ingredients 11
Servings 4


  • 15
    olive oil
  • 2
    chives, chopped
  • 500
    chicken livers, cleaned
  • 250
    fresh button mushrooms, sliced
  • 4
    rashers streaky bacon, chopped
  • 30
    port or muscadel
  • 125
    chicken stock
  • 15
  • salt arid black pepper
  • 350
    elbow pasta
  • salt and freshly ground black pepper


Heat the olive oil in a pan and lightly sauté the chives until tender. Add the chicken livers, mushrooms and bacon and stir-fry for about 3 minutes. Add the port or muscadel and bring to the boil. Mix the stock with the cornflour and add. Stir continuously until the mixture just begins to thicken and simmer for another 5 minutes over low heat. Season to taste and keep warm over low heat. Cook the pasta in rapidly boiling salted water until just done but still firm. Drain. Spoon the pasta onto four plates and top with the sauce. Serve immediately.

Read more on: poultry

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