Chicken-Liver and Mushroom Spaghetti

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup butter
  • 1 onion, finely chopped
  • ½ cup finely chopped celery
  • 2 garlic cloves, finely minced
  • ½ bay leaf
  • ¼ teaspoon dried thyme
  • Cayenne pepper
  • 2 cups Italian plum tomatoes, chopped
  • ½ teaspoon sugar
  • ½ pound chicken livers, trimmed and quartered
  • 1 cup thinly sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup Beef or Chicken Stock
  • 1 pound spaghetti


    1. Melt half of the butter in a saucepan and add the onion, celery and garlic. Cook, stirring, until onion is translucent. Add the bay leaf, thyme, cayenne pepper to taste, tomatoes and sugar. Simmer, stirring occasionally, for about thirty minutes.

    2. Meanwhile, heat the remaining butter and cook the chicken livers and mushrooms in it, stirring, until chicken livers are lightly browned.

    3. Sprinkle with flour and stir in the stock. Bring to a boil. When thickened and smooth, add the mixture to the tomato sauce. Continue to cook for fifteen minutes.

    4. Cook the spaghetti according to package directions and serve hot with the sauce.