Servings: 6 servings
Ingredients
- 6 skin-on, bone-in chicken thighs (about 2lb)
- Kosher salt, freshly ground pepper
- 2 Tbsp unsalted butter
- 1 fennel bulb
- 1 leek
- 8 oz orzo
- 1/3 cup dry white wine
- 2 1/2 cups low-sodium chicken broth
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 400°F. Pat dry chicken thighs; season all over with salt and pepper. Heat butter in a medium cast-iron skillet, over medium-high.
- Nestle chicken, skin side down, in skillet in a single layer with no gaps (if they don’t all quite fit, wait until chicken shrinks slightly, then puzzle in the rest). Cook until meat is opaque around the edges and skin is deep golden brown, 6-8 minutes. Turn chicken skin side up and bake in oven, uncovered until cooked through, 10-15 minutes. Transfer to a plate.
- Meanwhile, chop fennel bulb, then chop fronds and set aside. Remove and discard dark green top from leek; chop up what’s left.
- Place fennel and leek in same skillet; set over medium heat. Season with salt and pepper and cook, tossing occasionally, until leek is golden around the edges, about 5 minutes. Add orzo; cook, stirring occasionally, until pasta is darkened to a nutty brown and smells toasty, about 3 minutes.
- Pour white wine and cook, stirring, until liquid is evaporated, about 1 minute. Starting with 2 1/2 cups chicken broth, add 1/2 cup at a time, stirring and letting absorb before adding more, until pasta is tender and broth is mostly absorbed, 10-15 minutes.
- Remove from heat and season with salt and pepper. Mix in lemon juice and then fennel fronds. Pile chicken on top and finish with 1 tsp finely grated lemon zest.
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