One Pot Chicken and Orzo

Ingredients

• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
• 2 teaspoons extra virgin olive oil
• 1 teaspoon butter
• 12 ounces orzo pasta
• 1 1/2 cups chopped onion
• 2 cloves garlic, minced
• 2 1/4 cups chicken stock
• 3/4 cup canned crushed tomatoes, including juices
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons chopped fresh parsley

Directions

1. Trim away any extra skin and fat from the chicken thighs, then lightly salt each side. Warm the olive oil with the butter over medium high heat in a large skillet that can hold all the chicken pieces, letting the fat cover the pan. Once hot, blot the chicken dry on both sides with paper towels, place it skin-side down, and cook for 5 minutes, until browned on 1 side.
2. Flip the chicken pieces and cook for 4 minutes more, just until lightly browned. Transfer the chicken out of the pan and set it aside.
3. Add the orzo pasta to the pan, stir so it gets coated, and let it toast. When the orzo begins to color, mix in the chopped onions.
4. Turn the heat down to medium and cook, stirring often, for 2 to 3 minutes, until the onions start to soften. Stir in the minced garlic and cook for 1/2 minute more.
5. In a large measuring cup, combine the chicken stock, crushed tomatoes, 1/2 teaspoon pepper, and 1 teaspoon of salt.
6. Nestle the chicken pieces skin-side up over the orzo. Pour the stock and tomato mixture over everything, raise the heat to medium high, and bring the liquid in the pan to a full boil.
7. Drop the heat as low as needed to hold a bare simmer. Cover the pan and cook for about 10 to 12 minutes, until the orzo has absorbed all the liquid and the chicken is cooked through.
8. Take the pan off the heat and let it sit for 5 minutes before serving.
9. Taste and adjust with more salt and pepper if needed. Scatter the fresh chopped parsley over the top to serve.