BAKED CHICKEN & ORZO

A recipe that is as old as time. It is starchy and gooey.

The ultimate comfort meal that is actually of nutritional value. This meal is like eating a hug…

It will save you from the boring chicken and rice staple that often gets us through the working week.

Perfect for a Sunday as lunch for a big group of friends or as meal prep. Either way you will be thanking yourself all week.

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Ingredients

6 skin on Chicken thighs

Olive oil

Salt and pepper

1 cup of orzo

½ half of a brown onion finely sliced

3 garlic cloves roughly chopped

3 tbsp of herbs de Provence

1/3 of a cup of white wine

1 cup of chicken stock

100g of butter

3 anchovies

100g of olives chopped very roughly

Large handful of parsley chopped

Method 

Pre-heat oven to 200 degrees celsius

Heat olive oil in a dutch oven and fry off chicken thighs skin side down until golden season with salt and pepper.

Cook off the other side of the chicken and then reserve in a bowl

Take pot off the heat, add onion and dried herbs with the butter until the pot stops cools a little and stop sizzling

Return to a low heat and add garlic and anchovies, stirring until the anchovies are almost dissolved

Add the wine to de-glaze the pot scraping off any bits of chicken at the bottom

Add in chicken stock and orzo and bring to the boil

Add the thighs back in with the skin side up

Bake in oven with the lid off for 20 mins or until all liquid is absorbed (try a bit of pasta to confirm it is cooked)

Sprinkle olives and parsley all over and drizzle with a bit of olive oil.