ONE SKILLET CHICKEN WITH LEMON ORZO

I love to cook bone-in, skin-on chicken thighs. Recipes abound and are only limited to your imagination.

This one is my take on One Skillet Chicken with Buttery Orzo. I use 50/50 Orzo and Jasmine rice as one change. And, crisping up the thighs during the last 15 minutes of cooking (start cooking covered then remove the lid) adds a different texture, especially when you’re using skin-on thighs. You can certainly use boneless, skinless thighs but the flavor won’t be as good.

Ingredients:

• 5-6 bone-in, skin-on chicken thighs, about 2 lbs

• Kosher salt and black pepper

• 1 tbsp olive oil

• 1 lemon, thin sliced plus more for zesting and juicing

• 2 tbsp unsalted butter

• 1 medium leek, white and light green parts only, thin sliced

• 1 small shallot, thin sliced

• 1/2 tsp fennel seeds

• 1 clove garlic, minced

• 4 ounces orzo pasta

• 4 ounces jasmine rice

• 1/3 cup dry white wine (I use Chardonnay)

• 1 1/2 cup low-sodium chicken stock

• 1 fresh thyme sprig

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• Chopped parsley

Directions:

• Preheat the oven to 375 degrees.

• Dry the thighs thoroughly then season with salt and pepper. Heat the olive oil over medium heat in a medium to large, oven-proof skillet. When the oil is hot, add the thighs (do not crowd, do this 2 batches if necessary), and brown thoroughly (about 4 minutes per side) on both sides. Remove thighs to a plate.

• Turn down the heat slightly and add the butter to the skillet. Add the lemon slices and brown them on both sides, about 1 minute preside. Remove to the plate with the chicken.

• Add the slice leeks to the skillet and saute, stirring, for about 4-5 minutes. Season with salt and pepper. Add the minced garlic and stir for 30 seconds.

• Add the orzo and rice and stir for about 3 minutes until orzo begins to brown.

• Add the wine and let simmer until it mostly evaporates. Stir in the stock, fennel seeds, lemon juice, and thyme sprig and bring to a simmer. Remove from the heat. Nestle the browned thighs into the orzo/rice in the skillet. Top the thighs with the sliced browned lemons. Cover the skillet, place in the oven, and bake for 30 minutes.

• Remove the lid of the skillet and allow the thighs to bake another 15 minutes until crispy and the internal temperature reaches 165 degrees.

• Remove the thyme sprig from the skillet. Place the thighs on a serving platter and ladle the orzo/rice next to it. Garnish with the lemons and chopped parsley.