ITALIAN STYLE CHICKEN LIVERS WITH ORZO
Make and share this Italian Style Chicken Livers With Orzo recipe from Food.com.
Provided by papergoddess
Categories Beef Organ Meats
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Drain and set aside.
- In a skillet, heat olive oil.
- Add onion and garlic and cook until soft.
- Add chicken livers in a single layer and saute until firm, about 10 minutes, turning once.
- Add wine and seasonings.
- Cover and simmer on LOW heat about 5-10 minutes, or until livers are no longer pink inside.
- Uncover and continue to simmer until wine is reduced by half.
- Toss with pasta, warm through, and serve immediately with parmesan cheese if desired.
- (NOTE) This recipe just evolved, and I usually do not measure, so proportions are approximate.
- Add more or less wine if desired, and if it seems like too much pasta, then don't add it all.
- I'd taste it first before you add the cheese.
- You might like it without.
CRISPY CHICKEN WITH LEMON ORZO
Steps:
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
ONE POT ITALIAN CHICKEN AND ORZO
ONE POT Italian Chicken and Orzo (and veggies!) in a creamy Parmesan tomato sauce on your table in just over 30 minutes and all made in one pot! From carlsbadcravings.com
Provided by danglin34
Categories European
Time 32m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.
- Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn't burn, covering pot after each stir.
- Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).
Nutrition Facts : Calories 348.9, Fat 12.9, SaturatedFat 4, Cholesterol 55.8, Sodium 409.3, Carbohydrate 32.4, Fiber 3.7, Sugar 3.7, Protein 26.2
ITALIAN CHICKEN SAUSAGE AND ORZO
Light, quick and tasty are my kind of recipes. There's a nice blend of Italian seasoning and a hint of heat from the crushed red pepper. If you like it milder, use less or if you like to say, "bring on the heat," use more.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions., Meanwhile, brown the sausages in 2 teaspoons oil in a large skillet. Remove and keep warm. In the same pan, saute onion in remaining oil until tender. Add garlic and wine; cook 1 minute longer, stirring to loosen browned bits from pan., Stir in the tomatoes, parsley, capers, oregano, basil, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in orzo and sausage; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 363 calories, Fat 11g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 838mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
ITALIAN INN FRIED CHICKEN LIVERS AND ONIONS
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
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
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