Recipe adapted from Kathi @Laughing Spatula
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
- 6 bone-in chicken thighs (with skin on)
- 1 tablespoon olive oil
- 12 oz sliced cremini mushrooms
- 3 cloves garlic, chopped
- 2 cups uncooked orzo pasta
- 3 cups chicken broth
- ¼ cup white wine
- 2 cups fresh spinach (optional)
- Flaky kosher salt, pepper
- 2 tablespoons of chopped parsley to garnish
Wash and pat dry chicken well.
Sprinkle liberally with flaky kosher salt and fresh ground pepper.
Heat a large dutch oven or deep sided pan over medium high heat.
Add olive oil and sear chicken for 6-7 minutes on each side until a golden crust forms (chicken will be almost cooked through but will continue cooking with orzo).
Remove seared chicken to plate and keep warm.
Reduce heat to medium.
Add garlic and orzo to pan and sauté for 2 minutes.
Add white wine to deglaze pan.
Add mushrooms and sauté until slightly softened.
Add a pinch of salt and some freshly ground pepper, chicken broth and spinach.
Pour any juices from the plated chicken into the pot/pan and nestle chicken pieces on top of the orzo.
Cover and cook for 20 minutes or until internal temp of chicken reaches 165 degrees.
Top with chopped parsley and serve!