Ingredients
- 6 bone-in, skin-on chicken thighs
- salt + pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 16oz orzo
- 3fl oz jar capers
- 2 lemons, juiced
- zest of 1 lemon
- 1/2 cup dry white wine
- 4 cups chicken broth
- 3/4 cup milk (whole milk preferred, alternative milks will also work)
- 3/4 cup grated pecorino romano
- 1/2 tsp salt
- 1/4 tsp pepper
- grated pecorino + parsley for topping
Instructions
- Heat oven to 400F. Liberally salt and pepper each chicken thigh.
- In a large saucepan, cast iron skillet, or any pan that can be transferred to the oven, heat oil.
- Once hot, cook chicken thighs skin side down for 5 minutes. Then flip over and cook 5 more minutes.
- Remove chicken and drain any excess oil, but leaving behind brown chicken bits,
- Add 1 tbsp butter to skillet, turning heat down to medium. Add minced garlic and orzo and toast for 3 minutes, stirring occasionally, scraping bottom of pan to release chicken bits.
- Once toasted, add capers and the caper juice from the jar, lemon juice, lemon zest, wine and broth. Cover and cook for 10-12 minutes or until orzo is al dente, stirring every few minutes.
- Once orzo is cooked, stir in remaining butter, milk, pecorino romano, salt, and pepper. Let simmer for 6-8 minutes or until most of the moisture has been absorbed.
- Nestle chicken thighs into orzo and transfer to oven. Bake for 18-20 minutes or until thighs read 165F.
- Top with freshly grated pecorino and parsley. Serve!
Category: dinner, meal prep, chicken
Method: stovetop
Cuisine: American
