This can be done with or without the chicken, but it makes it a more of a full meal, and you can cook everything in the chicken fat which is always good.
Ingredients
- 1/2 lb orzo
- 2-3 boneless skinless or bone-in skin-on chicken thighs
- Olive oil
- 4 garlic cloves minced
- 1/4 medium yellow onion diced
- 1/2 c white wine
- 3-4 c chicken stock
- 1 lemon zested and juiced
- Pinch of chili flakes
- Dill
- Goat cheese
Instructions
- Pat the chicken thighs dry and toss with a drizzle of olive oil, salt, and pepper. Heat a large pot or Dutch oven over medium-high heat. Sear the chicken until deep golden brown on both sides and nearly cooked through, about 5–6 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium and add a drizzle of olive oil if the pan looks dry. Add the garlic and onion with a pinch of salt. Cook, stirring occasionally, until softened and fragrant, about 3–4 minutes.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by about half, about 2–3 minutes.
- Add the orzo and chicken stock and stir to combine. Bring to a simmer and cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 10–12 minutes. Add water a splash at a time if needed to keep the orzo from sticking.
- Stir in the lemon juice and chili flakes. Taste and adjust seasoning with salt and pepper.
- Return the chicken to the pot and nestle it into the orzo. Cook for 2–3 minutes until just warmed through.
- Ladle into bowls and top each serving with fresh dill, lemon zest, and a generous spoonful of goat cheese. Serve immediately.