This was such a fun dish to make. I saw a chicken and orzo rec online a few weeks ago, it used a whole chicken for it, which in general I am not a fan of “whole chicken” recipes.
I quickly read it, filed in my memory banks, then a day or two before New Years, thought of it and decided I needed to make it. I chose to use bone in thighs for it. We were going to a friends house for NYE, so I decided to cook this up.
Chicken and Orzo Steps
I browned the thighs with a garlic salt and pepper mixture. I think quickly sauteed the leeks, anise, garlic and carrots (added some fresh thyme, salt and pepper to it as well) in the fat left over from browning the chicken. I then deglazed the pan with about two cups of dry white wine and threeish cups of chicken stock, and added the juice of one lemon and some zest.
I arranged the chicken in a large baking pan. Put the saute around the pieces of chicken, then bakes it for about 30 minutes at 350.
I added the wine and stock mixture, baked for another 10 or so minutes, then added the orzo, and allowed to cook for another 15 minutes (or until liquid is gone and orzo is finished).
Italian Parsley to garnish and serve.
Couple things I would do different next time:
More lemon for sure. Likely a second one. Maybe even a third. This was 10 thighs, so maybe a lemon per every 4ish?
Finish with Parmesan Cheese maybe?
More garlic. 1 clove per piece of chicken I think.
Recipe:
8-10 Bone in Chicken Thighs (could use breasts, or boneless thighs also)
Garlic Salt, Pepper to taste to Season Chicken with
2 carrots cut into small circles
1 Leek, white part only. Sliced thin
1 Anise Bulb. Sliced thin
1 Lemon. Juiced and Zest from it (In Future: 1 lemon per 4 pieces of chicken)
5 Cloves of Garlic. Crushed (In Future: 1 clove per piece of chicken)
1 1/2 to 2 cups Orzo
2tsp Thyme
2tsp Salt
2tsp Pepper
2 cups Dry White Wine
3-4 cups Chicken Stock
Italian Parsley and Parmesan Cheese to serve
