One-Skillet Chicken with Buttery Orzo
Source of Recipe
CLAIRE SAFFITZ BON APP�TIT APRIL 2017
List of Ingredients
Kosher salt, freshly ground pepper
6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
3 tablespoons unsalted butter, divided
*1 fennel bulb, chopped, plus fronds, chopped
*1 leek, white and pale green parts only, chopped
8 ounces orzo
1/3 cup dry white wine
2 1/2 cups low-sodium chicken broth, divided
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
*Used sliced sweet onion instead
Recipe
Preheat oven to 400�F. Rain salt and then some pepper all over chicken.
Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can�t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces)
Cook until meat is opaque around the edges and skin is deep golden brown, 6�8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10�15 minutes. Transfer chicken to a plate.
Set same skillet over medium; combine fennel bulb and leek(I used sliced sweet onion) in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth 1/2 cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10�15 minutes.
Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest. YIELD 4 servings
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