One-Skillet Chicken With Buttery Orzo
Ingredients
The chicken
-
6
pieces
skin-on, bone-in chicken thighs
-
2
pounds
chicken thighs total weight
-
3
tablespoons
unsalted butter
The vegetables
-
1
bulb
fennel, chopped
-
1
piece
leek, white and pale green parts only, chopped
The orzo and liquids
-
8
ounces
orzo
-
⅓
cup
dry white wine
-
2½
cups
low-sodium chicken broth
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
finely grated lemon zest
Seasoning
-
to taste
kosher salt
-
to taste
freshly ground pepper
Instructions
- Preheat the oven to 400°F and season the chicken with salt and pepper.
- Heat 2 tablespoons of butter in a skillet and cook the chicken skin side down until golden brown.
- Turn the chicken skin side up and transfer the skillet to the oven to bake until cooked through.
- In the same skillet, cook fennel and leek with salt and pepper until golden.
- Add orzo and toast until it darkens, then pour in the wine and let it evaporate.
- Gradually add chicken broth, stirring until the orzo is tender and most of the broth is absorbed.
- Remove from heat, adjust seasoning, and mix in lemon juice, remaining butter, and fennel fronds.
- Serve the chicken on top and finish with lemon zest.
Nutrition Facts (estimated)
Servings
4
Calories
810
Total fat
39g
Total carbohydrates
51g
Total protein
57g
Sodium
290mg
Cholesterol
290mg
You might also like