Chicken Thighs with Fennel, Leeks, and Orzo
Recipe by Claire Saffitz for Bon Appétit
This dish uses my favorite way to prepare chicken thighs, it’s an easy and delicious recipe that feels cozy and perfect for the cool winter months. I’ve made a few adjustments to the recipe to make it gluten and grain free by using Jovial Foods Cassava Orzo and swapped the white wine that’s called for in the original recipe for extra chicken broth and lemon juice. I love to serve this with a fresh salad or some roasted veggies to tie everything together.
Ingredients
4-6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
Salt and Pepper
3 tablespoons unsalted butter
1 fennel bulb, chopped, plus fronds, chopped
1 leek, white and pale green parts only, chopped
8 ounces orzo - 1 Box Jovial Gluten Free Cassava Orzo
Low-sodium chicken broth or chicken bouillon base
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Directions
Preheat oven to 400°. Sprinkle the chicken with salt and pepper after patting dry.
Melt a nob of butter in an oven safe skillet (I use a cast iron) over medium-high heat. Lay down chicken skin side down, leaving no gaps in between. Cook until skin is deep golden brown, about 6-8 minutes. Turn skin side up and pop into the oven uncovered for 10-15 minutes until chicken is cooked through. Set chicken aside on a plate.
Set the same skillet over medium heat, add in fennel bulb and leek and season with salt and pepper. Cook for 5 minutes until softened and the leek begins to turn golden brown around the edges. Remove from heat.
Bring 3 quarts of chicken stock (or water) to a rolling boil and add orzo. Cook on high heat, stirring frequently for 14 minutes or until done to your preference.
Add orzo to the pan with leeks and fennel on low heat and mix well. Add in lemon juice, 1tbsp butter and chopped fennel fronds. Taste and add salt and pepper to your liking and voilà! Pile the chicken on top and finish with lemon zest.