Wednesday, May 17, 2017

Chicken with lemony orzo

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
oil/butter
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

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