Skillet Chicken and Orzo recipe
In this recipe you must take a decorous thing to eat by the skillet chicken and orzo flavor in the depth of the ocean with one lemon and two slice of bread in the same charter to note it by the shine of love now you can eat it by a same loving beach sight flavor..
- 4 bone-in chicken thighs (about 11⁄4 lb.)
- 1 tsp. olive oil
- Kosher salt and pepper
- 4 cloves garlic, finely chopped
- 1 tbsp. fresh oregano leaves
- 1/2 c. dry white wine
- 8 oz. orzo
- 1 c. low-sodium chicken broth
- 2 tsp. finely grated lemon zest
- 1 28-oz. can whole tomatoes
- 1/4 c. grated Parmesan
- Chopped fresh flat-leaf parsley, for serving
- Heat oven to 400°F. Line a small rimmed baking sheet with foil.
- Heat a large oven-safe skillet over medium heat. Rub the chicken thighs with 1 teaspoon oil and season with 1/2 teaspoon each salt and pepper. Cook, skin-side down, until deep golden brown, 6 to 8 minutes; transfer to the prepared sheet.
- Discard all but 1 tablespoon fat from the pan. Add the garlic and oregano to the skillet and cook, stirring, for 1 minute. Add the wine to the skillet and cook, scraping up any brown bits, for 1 minute. Add the orzo and toss to coat.
- Add the broth, zest, and tomatoes (including their juices), breaking them up with your hands into very small pieces as you add them to the skillet. Bring the mixture to a simmer.
- Transfer the skillet to the oven along with the sheet of chicken and cook until the chicken is cooked through, the orzo is tender and nearly all of the liquid has been absorbed, 13 to 15 minutes. Fold the Parmesan and parsley, if using, into the orzo and serve with the chicken.
- I hope you can eat it by your own love to eat italic chicken with the serving to host or guest .