NerdsWithKnives: https://www.nerdswithknives.com/one-pan-chicken-mushroom-orzo/
This was really, really good. The orzo tastes a lot like risotto but extra tasty from having the chicken baked on top of it.
Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins
Serves: Serves 4-6
Ingredients
4 attached chicken legs and thighs (or 8 separate pieces), skin-on, bone-in (about 2 lb./ 1k)
Kosher salt and freshly ground black pepper, to taste
3 tablespoons (45g) unsalted butter, divided
3/4 pound (340g) mixed wild mushrooms (or white button), sliced
2 medium leeks (3/4 lb, 340g), white and pale green parts only, chopped (or a large yellow onion)
3 large garlic cloves, minced
3 teaspoons (3g) fresh thyme leaves (or ½ teaspoon dried)
2 cups (about 10 oz / 285g) orzo
1/2 cup (120ml) dry sherry (or substitute white wine)
3½ cups (830ml) low-sodium chicken broth, divided
2 tablespoons (30ml) fresh lemon juice
2 teaspoons finely grated lemon zest (from 1 large lemon)
3 oz (85g) baby spinach
1 lemon, cut into wedges, for garnish
Instructions
Preheat oven to 400°F. Dry chicken well and season generously with salt and pepper on both sides. Heat 1 tablespoon butter in a large cast-iron or other ovenproof skillet set over medium-high. Add chicken, skin side down, in a single layer. To get an even sear, place another heavy skillet on top of chicken, pressing it down. Cook until skin is crisp and deep golden brown, 10-12 minutes. Remove chicken to a plate and set aside. It will not be fully cooked at this point.
Add mushrooms and leeks and cook, scraping up any brown bits from the pan and stirring occasionally, until leeks are wilted and mushrooms are light brown, about 7 minutes. Add garlic and thyme, season with salt and pepper and cook until garlic is fragrant, about 1 minute. Stir in orzo and cook until toasty smelling, about 3 minutes. Pour in sherry and stir, until liquid is evaporated, about 1 minute. Add 3 cups broth, bring to a simmer and cook, stirring often, for 5 minutes. Nestle chicken back in pan, skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through (it should register 165ºF on a thermometer) and orzo is tender, about 15 minutes.
Remove from oven and transfer chicken to a platter. Stir orzo and, if dry, stir in the last ½ cup broth. Stir in lemon juice, zest and remaining 1 tablespoon butter. Fold in baby spinach, a handful at a time, until wilted. Taste orzo for seasoning. Serve with lemon wedges.
tuanomsok: Oh hey, this is perfect. I bought some orzo last week on a whim and have been meaning to look up recipes, and this just landed in my lap! Thanks.
LelanaSongwind: Could I sub rice for the orzo?
Also, could I substitute carrots for the mushrooms, do you think? Otherwise, it sounds like an amazing recipe… I just hate mushrooms.
haleyatwork: Nice recipe and doesn’t contain a lot of unusual ingredients. I’ve done a similar recipe done with rice but doesn’t hold a candle to this dish. Thank you.
wineheda: Saved. Will make it this week since it sounds delicious. I have never cooked with Sherry before (so I don’t have any). Any suggestions on brand or how to cook with it?
BBnotana: Looks and sounds fabulous!
gedvondur: Noted. Will be making. Thank you!