Best 3 Italian Style Chicken Livers With Orzo Recipes

Tantalize your taste buds with our delectable Italian-Style Chicken Livers with Orzo, a symphony of flavors that will transport you to the heart of Italy. This dish, a harmonious blend of tender chicken livers, plump orzo pasta, and a rich, savory sauce, promises an unforgettable culinary experience.
The chicken livers, lovingly sautéed in butter and olive oil, exude a melt-in-your-mouth texture, while the orzo, cooked to al dente perfection, provides a delightful bite. The aromatic sauce, infused with the essence of garlic, herbs, and white wine, envelops each ingredient, creating a tapestry of flavors that dance on your palate.
Accompanying this main course are two equally enticing recipes: a refreshing Arugula Salad with Lemon Vinaigrette, offering a crisp and tangy counterpoint to the richness of the chicken livers, and a decadent Chocolate Mousse, a velvety symphony of chocolate that provides a sweet ending to your culinary journey.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can recreate these culinary masterpieces in their own kitchens. The comprehensive guide includes essential tips and tricks, ensuring a seamless cooking experience.
So, embark on this culinary adventure and indulge in the exquisite flavors of our Italian-Style Chicken Livers with Orzo, complemented by the Arugula Salad with Lemon Vinaigrette and Chocolate Mousse. Prepare to captivate your senses and create a memorable dining experience that will leave your guests craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND ORZO SKILLET

Chicken and Orzo Skillet image

Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons salt-free garlic seasoning blend
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
3/4 cup uncooked orzo pasta
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes, optional
1/4 cup grated Parmesan cheese, optional

Steps:

Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges

ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS

Italian Inn Fried Chicken Livers and Onions image

This is a very simple recipe with a "secret" ingredient, but one of the all-time favorite appetizers at the Inn. From the Italian Inn Cookbook

Provided by TxGriffLover

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb chicken liver
1 cup flour
salt & freshly ground black pepper
1 large yellow onion
1/4 cup olive oil
2 tablespoons Worcestershire sauce

Steps:

Take the chicken livers you are preparing and dredge them in sifted salt, pepper, and flour. Shake off excess. Slice yellow onion in rings and add livers and onion slices to cast iron skillet. Fry until nicely browned and crisp. Then add Worcestershire sauce.
This was the "secret" ingredient that set them apart from ordinary fried chicken livers. Fry them in olive oil, and be sure the oil and skillet are VERY hot before adding the livers and onions.

Nutrition Facts : Calories 389.7, Fat 19.3, SaturatedFat 3.7, Cholesterol 391.2, Sodium 166.2, Carbohydrate 29.8, Fiber 1.5, Sugar 2.5, Protein 22.8

CHICKEN LIVERS AND ONIONS, VENETIAN STYLE

Chicken Livers and Onions, Venetian Style image

Provided by Florence Fabricant

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons raisins
2 tablespoons Balsamic vinegar
1 1/3 pounds chicken livers
4 tablespoons extra-virgin olive oil
3 cups thinly sliced onions
Salt and freshly ground black pepper
1/2 teaspoon fresh sage leaves (or 1/4 teaspoon dried sage)
1 tablespoon dry white wine

Steps:

Mix the raisins and vinegar together and set aside.
Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. If possible, opt for organic or locally-sourced ingredients.
Don't overcrowd the pan: When searing the chicken livers, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
Cook the chicken livers until they are just cooked through: Overcooking the chicken livers will make them tough and rubbery. Cook them just until they are no longer pink in the center.
Use a good quality white wine: The white wine you use in this recipe should be a dry, unoaked wine. This will help to brighten the flavors of the dish.
Season the dish to taste: Be sure to taste the dish before serving and adjust the seasoning as needed.

Conclusion:

This Italian-style chicken livers with orzo is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken livers are seared until they are just cooked through, then simmered in a flavorful sauce made with white wine, chicken broth, and tomatoes. The orzo is cooked in the same sauce, so it absorbs all of the delicious flavors. This dish is sure to be a hit with your family and friends.

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