Imported from Instagram

One-Pan Orzo with Crispy-Skin Chicken Thighs

Name: One-Pan Orzo with Crispy-Skin Chicken Thighs
Prep time: 70 min
Cook time: 45 min
Total time: 115 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 5.5 bone-in, skin-on chicken thighs (Source gives 5–6; seasoned with salt, black pepper, and garlic powder.); salt (To taste; for seasoning the chicken and the dish.); black pepper (Source says “paper”; interpreted as pepper. To taste; for seasoning the chicken and the dish.); garlic powder (Amount not specified; for seasoning the chicken.); 3.5 tbsp olive oil (Source gives 3–4 tablespoons; for browning the chicken.); 0.25 stick butter; 1 leek (Thoroughly washed and chopped; use white and pale green parts only.); garlic (Amount not specified; chopped and added with the leeks.); 8 oz orzo; 0.5 cup white wine; 1 cup heavy cream; 1 cup chicken stock; fresh herbs (A handful, chopped; parsley or tarragon. Reserve some additional herbs for garnish.); 1 tsp red chili powder; 1 tbsp lemon juice (Fresh; squeeze in at the end.)

Recipe by Ammi’s Kitchen | food content creator @ammiskitchenig · Instagram

Imported by Blak Rabbit on SeeMeCook

Golden, crisp-skinned chicken thighs cook with orzo, leeks, fresh herbs, and a creamy white-wine sauce in one pan. Lemon juice finishes the dish with a bright note.

6 servings115 minItalian

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Ingredients

5.5 bone-in, skin-on chicken thighs (Source gives 5–6; seasoned with salt, black pepper, and garlic powder.)
salt (To taste; for seasoning the chicken and the dish.)
black pepper (Source says “paper”; interpreted as pepper. To taste; for seasoning the chicken and the dish.)
garlic powder (Amount not specified; for seasoning the chicken.)
3.5 tbsp olive oil (Source gives 3–4 tablespoons; for browning the chicken.)
0.25 stick butter
1 leek (Thoroughly washed and chopped; use white and pale green parts only.)
garlic (Amount not specified; chopped and added with the leeks.)
8 oz orzo
0.5 cup white wine
1 cup heavy cream
1 cup chicken stock
fresh herbs (A handful, chopped; parsley or tarragon. Reserve some additional herbs for garnish.)
1 tsp red chili powder
1 tbsp lemon juice (Fresh; squeeze in at the end.)

Steps

1
Season the chicken thighs with salt, black pepper, and garlic powder. Arrange them uncovered in the refrigerator for at least 1 hour.
2
Heat the olive oil in a pan over medium-high heat. Place the chicken skin-side down and brown for 6–8 minutes.
3
Turn the chicken and cook for another 5 minutes. Remove it from the pan and set it aside.
4
Melt the butter in the same pan. Add the chopped leek and garlic, then sauté for a few minutes.
5
Add the orzo and sauté for 1 minute.
6
Pour in the white wine to deglaze the pan, then add the heavy cream and chicken stock.
7
Add the chopped herbs, red chili powder, and black pepper. Continue cooking for 1 minute.
8
Return the chicken to the pan. Cook over low heat for 15–20 minutes, until the orzo is soft and the chicken is fully cooked. The source also says this step may be done in a preheated oven, but gives no oven temperature.
9
Garnish with more fresh herbs and squeeze in the lemon juice. Serve.

Notes

The source's stated final cooking duration is written as “20-15 minutes”; rendered here as 15–20 minutes. It does not give an oven temperature for the alternative oven method. Chicken quantity and oil quantity are given as ranges; the listed numeric values are midpoints.