Italian Style Chicken Livers with Orzo
Indulge in the rich, rustic flavors of Italian-style Chicken Livers with Orzo, a comforting and hearty recipe perfect for weeknight dinners or casual gatherings. This dish features tender, seared chicken livers simmered in a fragrant sauce of garlic, onions, tomatoes, and a splash of dry white wine, all seasoned with a medley of Italian herbs like oregano, basil, and parsley. Tossed with al dente orzo pasta and finished with a sprinkle of Parmesan cheese, this recipe is a delightful combination of bold flavors and creamy textures. Easy to make in just 45 minutes, it’s ideal for those looking to elevate simple ingredients into a savory, Mediterranean-inspired masterpiece. Serve it hot, garnished with fresh parsley and a squeeze of lemon for a vibrant, zesty touch.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 250 grams Orzo pasta
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 3 pieces Garlic cloves
- 1 medium-sized Yellow onion
- 400 grams Tomatoes (canned, diced)
- 200 milliliters Chicken stock
- 100 milliliters Dry white wine
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh basil
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese (grated)
- 1 tablespoon Lemon juice
- 1 liter Water
- 2 teaspoons Salt (for boiling pasta)
Instructions
Rinse the chicken livers under cold water, remove any excess fat or connective tissue, and pat them dry with a paper towel. Set aside.
Bring 1 liter of water to a boil in a large pot. Add 2 teaspoons of salt and the orzo pasta. Cook according to the package instructions (typically 8-10 minutes) until al dente. Drain and set aside.
While the orzo cooks, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Finely chop the garlic and yellow onion. Add them to the skillet and sauté for 3-4 minutes until fragrant and softened.
Increase the heat to medium-high and add the chicken livers to the skillet. Sear them for 3-4 minutes on each side until browned and cooked through but still tender. Remove the livers from the skillet and set aside.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan.
Reduce the heat to medium and add the canned diced tomatoes, chicken stock, oregano, paprika, salt, and black pepper. Stir well and let the sauce simmer for 10 minutes to thicken slightly.
Return the seared chicken livers to the skillet, reducing the heat to low. Add the fresh parsley, basil, and a squeeze of lemon juice. Stir to combine and cook for an additional 2-3 minutes.
Toss the cooked orzo pasta with the remaining 1 tablespoon of olive oil and gently fold it into the skillet with the chicken livers and sauce.
Serve hot, garnished with grated Parmesan cheese and additional fresh parsley if desired.
Nutrition Facts
Calories |
3005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 1660 mg | 553% | |
| Sodium | 13693 mg | 595% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 30.5 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 912 mg | 70% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 2096 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
