Serves 4 - 6
• 2 pints cherry tomatoes
• 1/4 pound chicken livers, chopped medium dice
• 1/4 pound chicken gizzards, chopped (optional)
• 1/4 pound cocks combs (optional)
• 1/4 pound rooster beans, (testicles- optional)
• 1 pound boneless chicken thighs
• 1 large white onion diced
• 3 tablespoons butter
• 1/2 cup extra virgin oil
• 4 - 6 cups chicken broth
• 6 sage leaves, julienned
• 3 - 4 rosemary sprigs
• 1 cup white wine
• 1/4 cup brandy
• 2 tablespoons sliced garlic
• 1 cup diced pancetta
• 4-6 egg yolks (1 per person- preferably duck eggs)
• 1 teaspoon lemon juice
• 1/2 cup all purpose flour
• Kosher salt to taste
• black pepper to taste
• 1 pound fresh fettuccini
• 1/2 cup freshly grated parmesan (optional)
• 1 tablespoon parsley
Soak the livers, cock combs, and rooster beans in milk at least 1 hour or overnight.
Add 2 tablespoons olive oil to a large skillet and heat over medium heat. Season chicken thighs, cocks combs and gizzards with salt and pepper and generously dust with flour then place in skillet and sautee on all sides. Remove the meat from the pan and set aside. Add the onion, garlic, and pancetta to the pan and cook until the pancetta is rendered and the garlic is toasted (6-8 minutes.) Deglaze the pan with brandy and simmer until the alcohol is burned out. Add the white wine, sage, and 1 sprig rosemary and reduce by half. Add the chicken stock slowly one cup at a time, season with salt and pepper and return the meat to the pan. Let simmer over low heat for 2 - 3 hours or until cocks combs are very tender.
Pre-heat oven to 500 degrees. In a medium mixing bowl, toss cherry tomatoes together with 2 tablespoons olive oil, salt, and pepper, and place on a sheet pan with remaining rosemary springs and roast in oven for 25 minutes or until tomatoes are charred and skins are blistered. Remove from oven, set aside.
Taste the cocks combs for tenderness, once they are tender, add the livers and rooster beans to the pan and continue to simmer for 10 to 15 minutes.
Toss cibreo with fettuccine pasta and divide into separate serving bowls. Place egg yolk over the top in the center of bowl and garnish with the roasted tomatoes. Finish with fresh parsley and freshly grated parmesan cheese and serve.