{"id":1675,"date":"2022-02-04T18:09:15","date_gmt":"2022-02-04T18:09:15","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1675"},"modified":"2024-02-09T21:34:49","modified_gmt":"2024-02-09T21:34:49","slug":"one-skillet-chicken-with-buttery-orzo","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/one-skillet-chicken-with-buttery-orzo\/","title":{"rendered":"One-Skillet Chicken With Buttery Orzo"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>One-Skillet Chicken With Buttery Orzo<\/span><\/h2>\n
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Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Claire Saffitz — Epicurious.com<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> skin-on, bone-in chicken thighs <\/span> (about 2 pounds total) seasoned all over with salt and pepper (I have used skinless, boneless chicken thighs with success)<\/span><\/li>
  • 3<\/span> tablespoons<\/span> unsalted butter<\/span> divided<\/span><\/li>
  • 1<\/span> fennel bulb<\/span> chopped, then chop fronds and set aside<\/span><\/li>
  • 1<\/span> large leek<\/span> remove and discard dark green top and chop what is left<\/span><\/li>
  • 8<\/span> ounces<\/span> orzo pasta<\/span><\/li>
  • \u2153<\/span> cup<\/span> dry white wine<\/span><\/li>
  • 2\u00bd<\/span> cups<\/span> low sodium chicken broth<\/span> divided<\/span><\/li>
  • 1<\/span> tablespoon<\/span> lemon juice<\/span><\/li>
  • 1<\/span> teaspoon<\/span> finely grated lemon zest<\/span><\/li>
  • Salt and pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 400\u00b0F.<\/span><\/div><\/li>
    • Sprinkle salt and pepper all over chicken.<\/div><\/li>
    • Heat 2 tablespoons unsalted butter in medium cast iron skillet over medium-high heat. Nestle chicken, skin side down in skillet with a single layer with no gaps (if they don’t all quite fit, wait until chicken shrinks slightly, then puzzle in the rest.) Cook until meat is opaque around the edges and the chicken is deep golden brown, 6 to 8 minutes.<\/div><\/li>
    • Turn chicken skin side up and transfer skillet to oven; bake, uncovered until chicken is cooked through, 10 to 15 minutes. Transfer chicken to a plate.<\/div><\/li>
    • While chicken is browning chop the fennel bulb and fronds, and chop the leek. Place fennel and leek in same skillet. Set over medium heat. Season with salt and pepper and cook, tossing occasionally, until leek is golden around the edges, about 5 minutes.<\/div><\/li>
    • Add orzo, stirring occasionally, until pasta is darkened to a nutty brown and smells toasty, about 3 minutes. Pour in the wine and cook, stirring, until liquid is evaporated, about 1 minute.<\/div><\/li>
    • Add chicken broth \u00bd cup at a time, stirring constantly, and letting broth absorb before adding more, until orzo is tender and the broth is mostly absorbed, but the pan is not dry, 10 to 15 minutes.<\/div><\/li>
    • Remove skillet from heat and season with salt and pepper, to taste. Mix in 1 tablespoon lemon juice and remaining 1 tablespoon butter, then the fennel fronds.<\/div><\/li>
    • Pile chicken on top, and finish with lemon zest.<\/div><\/li><\/ul><\/div><\/div>\n
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