Mother’s Chicken Orzo Redux

recipe image

Characterize by Snafu06
  • Prep time
    5 minutes
  • Cook time
  • Serves
Author Notes

When I modified into an adolescent, my mother made rooster orzo the total time. It modified into a straightforward, crowd-elegant dish with upright just a few ingredients. As an adult, I sure to see if I could attach my absorb skedaddle on the dish whereas holding the flavors and sizable charm of the conventional dish. My version maintains the creamy mustard model and ease of the conventional and brightens it up with rather acid and rather colour. —Snafu06


  • 1 cup


  • 1/2 pint

    Grape or Cherry Tomatoes, halved lengthwise

  • 2 tablespoons

    Vegetable Oil, divided

  • 3.5 pounds

    Bone-in, Skin-on Chicken Thighs

  • 2

    Shallots, finely chopped

  • 2 tablespoons

    Dry White Wine

  • 2 oz.

    Dijon Mustard

  • 1.5 oz.

    Complete Grain Mustard

  • 1.5 cups

    Low Sodium Chicken Stock

  • 4 tablespoons

    Bitter Cream

  • Salt and Pepper to model

  • Parsley, chopped for garnish

  1. Preheat oven to 400 degrees.
  2. Suppose a tidy pot of salted water to a boil and cook dinner orzo per kit instructions.
  3. Heat an ovenproof skillet over medium heat. Season the tomatoes with a pinch of salt and add to the skillet till upright starting up to blister, approximately 1 minute. Buy to a plate.
  4. Season the thighs with salt and pepper.
  5. Heat 1T oil within the identical skillet till radiant and add rooster thighs, skin side down, till crispy and golden brown, approximately 6 minutes, then make a selection away to a platter.
  6. If skillet is dry, add the the relaxation of the oil and warmth till radiant. Then add the shallots and saute till softened and but no longer yet browning.
  7. Add wine to the skillet and bother up any brown bits which absorb caught to the bottom of the pan. Cook till many of the wine has cooked off. Stand back, the wine will splatter and steam.
  8. Add inventory and complete grain mustard to the skillet and stride together, then bring to a simmer.
  9. Return rooster thighs to the pan, skin side up, then space the pan within the oven for quarter-hour or till the rooster has reached 165 degrees.
  10. Buy the rooster from the pan (last time, I promise) and space the pan over medium heat. Drag in dijon mustard and decrease. Drag in bitter cream. Season the sauce to model with salt and pepper.
  11. To back: Scramble together the tomatoes and orzo. Attach aside a wholesome serving on each plate and add rather sauce, then top with a rooster thigh (whereas you pour the sauce over the thigh, you are going to lose the crispy skin you created). Garnish with parsley and revel in!

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