Recipes
Ingredients
- 6 skin-on, bone-in chicken thigh, patted dry (2 pound)
- kosher salt
- freshly ground black pepper
- 3 tablespoon unsalted butter, divided
- 1 bulb chopped, plus fronds chopped fennel
- 1 white and pale green parts only leek, chopped
- 8 ounce orzo pasta
- 0.333 cup dry white wine
- 2.5 cup low-sodium chicken broth, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, finely grated
- Preheat oven to 400°F (200°C). Season chicken thighs (6) generously with kosher salt and freshly ground black pepper on all sides. Heat butter (2 tablespoons) in a medium cast-iron skillet over medium-high heat. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if they don’t all fit initially, wait until the chicken shrinks slightly, then fit the remaining pieces in). Cook until meat is opaque around the edges and the skin is deep golden brown, . Turn chicken skin side up and transfer the skillet to the oven; bake uncovered until cooked through, . Transfer the chicken to a plate.
- Set the same skillet over medium heat on the stove. Add chopped fennel bulb (1) and chopped leek (1) to the skillet, and sprinkle with a pinch of salt and black pepper. Cook, tossing occasionally, until the leek begins looking golden around the edges, about .
- Add the orzo pasta (8 ounces) and cook until the pasta is darkened to a nice nutty brown in spots and smells toasty, about .
- Pour in the dry white wine (1/3 cup) and cook, stirring, until the liquid is completely evaporated, about . Add the low-sodium chicken broth (2 1/2 cups) 1/2 cup at a time, stirring constantly and allowing the broth to absorb before adding more, until the orzo is tender and the broth is mostly absorbed but the pan is not dry, .
- Remove skillet from heat. Taste and adjust seasoning with additional salt and black pepper to your liking. Mix in the lemon juice (1 tablespoon), remaining butter (1 tablespoon), and chopped fennel fronds. Pile chicken on top and garnish with the grated lemon zest (1 teaspoon).