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