Who doesn’t love a “one pot” meal? No one wants to do a ton of dishes after dinner!
I love cooking with my cast iron skillet, which is actually my grandmothers. Cast iron does a great job of evenly heating food and searing meat, and stands the test of time. Every meal I make in my cast iron feels kind of special, knowing my grandmother also used to cook in the same skillet.
This recipe, adapted from Epicurious, is a nice comfort food dinner, with juicy chicken thighs, sautéed fennel and leeks, and hearty orzo, and is perfect for chilly nights.
Ingredients:
- 6 boneless skinless chicken thighs, patted dry
- salt and pepper
- 3 tablespoons unsalted butter, divided
- 1 fennel bulb, chopped
- 1 leek, white and pale green parts only
- 8 ounces orzo
- 1/3 cup dry white wine
- 2 1/2 cups low-sodium chicken broth, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
Preheat your oven to 400 degrees F. Season your chicken with salt and pepper. Add 2 tablespoons butter to a cast iron skillet over medium high heat. Cook without moving for 6 to 8 minutes, until the skin is golden brown. Flip the chicken and add the pan to the oven for 10 minutes. Remove from the oven and transfer the chicken to a plate.
Add the fennel and leek to that same skillet and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.
Add in the orzo and toast for another 3 minutes, until the orzo begins to brown up.
Add the wine, stirring, until the liquid is evaporated. Add your broth 1/2 cup at a time, stirring constantly. Once the broth is absorbed, add another 1/2 cup until you’ve used all 2 1/2 cups; this should take about 10 to 15 minutes. When the last 1/2 cup is mostly absorbed but not overly dry (you want some juiciness!), remove from heat.
Season if necessary and add in lemon juice and 1 tablespoon butter. Top with the chicken and finish with lemon zest. Serve right in the skillet.
Super easy, right? By cooking the orzo this way, you end up with a risotto-like consistency. The orzo also soaks up all of that yummy flavor!
If you’re a fan of a little spice, adding a pinch of crushed red pepper to the fennel and leek might be a nice addition.
Ingredients
- 6 boneless skinless chicken thighs, patted dry
- salt and pepper
- 3 tablespoons unsalted butter, divided
- 1 fennel bulb, chopped
- 1 leek, white and pale green parts only
- 8 ounces orzo
- 1/3 cup dry white wine
- 2 1/2 cups low-sodium chicken broth, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
Instructions
- Preheat your oven to 400 degrees F. Season your chicken with salt and pepper. Add 2 tablespoons butter to a cast iron skillet over medium high heat. Add the chicken to the skillet skin side down. Cook without moving for 6 to 8 minutes, until the skin is golden brown. Flip the chicken and add the pan to the oven for 10 minutes. Remove from the oven and transfer the chicken to a plate.
- Add the fennel and leek to that same skillet and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.
- Add in the orzo and toast for another 3 minutes, until the orzo begins to brown up.
- Add the wine, stirring, until the liquid is evaporated. Add your broth 1/2 cup at a time, stirring constantly. Once the broth is absorbed, add another 1/2 cup until you’ve used all 2 1/2 cups; this should take about 10 to 15 minutes. When the last 1/2 cup is mostly absorbed but not overly dry (you want some juiciness!), remove from heat.
- Season if necessary and add in lemon juice and 1 tablespoon butter. Top with the chicken and finish with lemon zest. Serve right in the skillet.
