Free-Range Poultry Recipe

Italian Style Chicken Livers with Orzo


1 lb. chicken livers, rinsed and dried
1 small onion, chopped
2 cloves garlic, crushed or minced
2 tablespoons olive oil
3/4 cup dry white wine or vermouth
1 teaspoon Italian seasoning
Salt and pepper
3/4 cup orzo pasta or any small shaped pasta
Parmesan cheese (optional)


Cook pasta according to package directions. Drain and set aside. In a skillet, heat olive oil. Add onion and garlic. Cook until soft. Add chicken livers in a single layer and saut险 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.