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One Pot Orzo and Chicken with Leek
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One Pot Orzo and Chicken with Leek

1 h 30 minServes 4Nutri-Score C€€
from @ammiskitchenig1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • bone-in skin-on chicken thighsMeat6 pieces
  • ground black pepper (for the chicken)Spices2 g
  • garlic powderSpices6 g
  • olive oil (for the chicken)Pantry45 ml
  • butterDairy28 g
  • salt (to taste)Spices5 g
  • olive oil (for the sauce)Pantry45 ml
  • leek (thoroughly washed, chopped, white and pale green parts only)Produce1 piece
  • garlic (minced)Produce3 pieces
  • orzoGrains227 g
  • dry white wineBeverages120 ml
  • heavy creamDairy240 ml
  • chicken stockPantry120 ml
  • fresh lemon juice (freshly squeezed)Produce15 ml
  • fresh tarragon (chopped)Produce10 g
  • red chili powderSpices2 g
  • ground black pepper (for the sauce)Spices1 g

per serving

Nutrition

714kcal

Carbs
48 g
Proteins
33 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  1. Season the chicken

    • Mix the black pepper, garlic powder and salt in a bowl.
    • Sprinkle the seasoning over the chicken thighs.
    • Leave the chicken uncovered in the fridge for an hour or more.
    Step 1

  2. Brown the chicken

    • Heat the olive oil in a pan over medium-high heat and add the butter.
    • Brown the chicken skin side down.
    • Flip and cook until golden.
    Step 2

  3. Sauté the leek and toast the orzo

    • Remove the chicken from the pan and lower the heat to medium-low.
    • Add the chopped leek and garlic and sauté for a few minutes.
    • Add the orzo and toast it for a minute.
    Step 3

  4. Build the sauce

    • Deglaze the pan with the white wine.
    • Add the heavy cream and chicken stock.
    • Stir in the chopped tarragon, red chili powder and black pepper and cook for a minute.
    Step 4

  5. Cook the chicken with the orzo

    • Return the chicken to the pan.
    • Cook on low heat until the orzo is soft and the chicken is fully cooked through.
    Step 5

  6. Finish and serve

    • Garnish with more tarragon.
    • Squeeze in the lemon juice and serve.
    Step 6
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