This is a real simple recipe that I got from a magazine recently- unfortunately I could not find the recipe but it is definitely worth trying. Great easy summer meal.
|4-6 Bone-in skin-on Chicken Thighs|
|1 fennel bulb, fronds reserved & choped|
|1 leek, chopped|
|1 cup orzo|
|1/2 cup white wine|
|2 1/2 cups chicken broth|
|Juice of 1/2 lemon|
|Zest of 1 lemon|
|salt & pepper|
First cook the chicken. I feel like I don’t need to tell you how to do this, but put skin side down in a hot pan with some oil/butter and cook for 7-8 minutes until skin is nicely browned. Flip and transfer to a pre-heated oven (350-400) for 15 minutes. Set chicken aside
Add fennel and leek to the same pan adding oil as needed. Cook for about 5 minutes and then add 1 cup orzo. Cook, stirring often, until the orzo is slightly browned. Add in the white wine and stir until evaporated. Next start adding the chicken broth 1/2 a cup at a time and cook until absorbed before adding the next 1/2 cup. When done, add in the lemon juice, lemon zest, reserved fennel fronds, a healthy dollup of butter and some salt & pepper. Stir together, transfer to a serviong platter and top with the chicken.
delicious! & I just realized that I have the internet! I found the original recipe here: http://www.bonappetit.com/recipe/one-skillet-chicken-with-buttery-orzo