CHICKEN MUSHROOMS AND ORZO RICE PILAF

I love cooking with chicken thighs, especially bone in thighs. In this case, I de-boned the thighs and leave the skin on. You can’t often buy them that way, so I do it myself. Save the bones for stock later. Of course, you can make this with regular bone in thighs or even boneless skinless thighs. I just don’t recommend boneless breasts as they really aren’t as juice or flavorful.

The Orzo Rice Pilaf is so easy…and, it’s one of Loretta’s favorites!

Chef’s note: I always cook all my rice this way. Check it out in the directions.

INGREDIENTS:

For the chicken:

• 3-4 boneless, skin on chicken thighs, excess fat and skin trimmed.

• Kosher salt and black pepper

• Flour

• Oliver oil

• 4 ounces white mushrooms, 1/4 inch slice

• 1 small shallot, chopped

• 1 medium garlic clove, thin sliced

• 1/2 cup dry sherry

• 1 cup low sodium chicken stock

• 2 tbsp unsalted butter

• 1 tbsp cornstarch, optional

• 2 tbsp chopped parsley

For the Orzo Rice Pilaf:

• 1/2 cup Orzo pasta

• 1/2 cup jasmine rice

• Olive oil

• Kosher salt and black pepper

• 1 tbsp minced shallot or red onion

• 1 small garlic clove

• 2 tbsp dry sherry

• 1 1/2 cups low sodium chicken stock

• 2 tbsp chopped parsley

DIRECTIONS:

For the chicken:

• Dry the thighs with paper towels. Season with salt and pepper. Dust with flour shaking off the excess. Heat a large oven proof skillet over medium heat and add 1-2 tbsp of olive oil.

• Preheat the oven to 350 degrees.

• When the oil is hot, add the thighs skin side down and cook to brown about 3 minutes. Turn over and repeat with the other side. Remove the thighs to a plate and cover loosely with foil.

• Turn off the heat. Drain the oil from the skillet. Place over low heat and add 2 tbsp of butter. Add the sliced mushrooms, shallots, and garlic and saute, stirring, for about 4-5 minutes. Season with salt and pepper. Add 1/2 cup of dry sherry, turn up the heat, and simmer for about 3-4 minutes until reduced by half. Add 1 cup of chicken stock and bring to a simmer for 3-4 minutes. Nestle the browned thighs into the skillet around the mushrooms. Cover and place in the preheated oven for 35 minutes. Remove the top and cook another 10 minutes to crisp up the skin and the internal temperature is at least 165 degrees. Remove the thighs to a plate and keep warm.

• Simmer the mushrooms and liquid for 2-3 minutes to reduce a little. Add 2 tbsp of chopped parsley. Turn off the heat and stir in 2 tbsp of butter. Taste and reseason if necessary.

• Optional: If you want the sauce a bit thicker, stir 1 tbsp of cornstarch into 2 tbsp of cold water in a small bowl. Stir into the simmer sauce and allow to thicken, about 1-2 minutes.

For the Orzo Rice Pilaf:

• Heat a medium saucepan over medium low heat and add 1 tbsp of olive oil. Then add the orzo and the rice and saute, stirring, until the orzo begins to brown. Season with salt and pepper. Add the shallots and garlic and stir for 30 seconds. Splash in 2 tbsp of dry sherry. Then add the 1 1/2 cups of stock. Turn up the heat and bring to a simmer. Allow to simmer for 2 minutes. Cover, turn off the heat, and let it sit for 12-15 minutes, stirring with a fork half way through. At the end, stir in 2 tbsp of chopped parsley and keep warm.

• To serve, plate some pilaf, then a thigh on top. Drizzle with the mushroom sauce and garnish with more chopped parsley.