One pot chicken & orzo with green olives & feta
One pot chicken and orzo with green olives & feta. I love all those briny flavors and I really love me some orzo!
Alllll the cozy vibes with this one.
XO, km
THE DISH:
one pot chicken & orzo with green olives & feta | serves 4
THE STUFF:
EVOO
5 chicken boneless/skinless chicken thighs
Kosher S+P
2 shallot, halved and sliced
2 cloves garlic, chopped
1 cup orzo
1/3 cup white wine
2 1/2 cups low-sodium chicken broth
1/2 cup grated Parmesan cheese
2 huge handfuls of spinach
1/2 cup (or more!) Castelvetrano olives, pitted
1/2 cup feta, crumbled
THE HOW-TO:
Preheat the oven to 400°F.
Heat 1 tablespoon EVOO in an oven-proof pan. Season the chicken thighs with S+P and add to the pan, browning on both sides, about 4 minutes per side. Remove chicken to a plate a set aside.
Add (totally forgot to film this part!) the shallots and garlic and sauté until soft, about 4 minutes. Add the orzo and, stirring a few times, allow to toast for 2 minutes. Add the white wine and, using a wooden spoon, scrape the bottom of the pan to get all the brown bits of goodness off the bottom. Add the chicken broth and bring to a low boil. Stir in the Parmesan cheese and the spinach and then return the chicken, along with all the juices collected on the plate, back to the pan. Sprinkle olives around and transfer to the oven.
Bake until chicken is cooked through and orzo is fork tender, about 18 minutes. As soon as it comes out, add the feta and serve!