WEEKDAYS 1e|12c|p

One Pot Mediterranean Chicken Thighs

The Chew
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Servings: 4 - 6
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easy
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30 to 45 min

A one pot wonder!


  • Ingredients
  • step-by-step directions
Ingredients
One Pot Mediterranean Chicken Thighs
  • 3 tablespoons olive oil (divided)
  • 6 chicken thighs (bone-in, skin on)
  • 1 red onion (peeled, finely diced)
  • 2 cloves garlic (peeled, thinly sliced)
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups orzo
  • 1 cup white wine
  • 2 cups chicken broth
  • 1 cup sundried tomatoes (thinly sliced)
  • 1/2 cup kalamata olives (pitted, halved)
  • 1 lemon (zested, juiced)
  • 1/4 cup feta cheese (crumbled)
  • 2 tablespoons dill (chopped)
  • Kosher salt and freshly ground black pepper
Directions
  • Heat 2 tablespoons olive oil in a large straight sided skillet over medium high heat. Season the chicken thighs with Kosher salt and freshly ground black pepper, and cook skin side down for 4 minutes until golden brown. Flip and cook for an additional 4 minutes. Remove from pan, and set aside.
  • In the same skillet, add the remaining olive oil and onion. Cook for 4-5 minutes until translucent. Add the garlic and red pepper flakes and cook for an additional 2 minutes, until fragrant. Season with Kosher salt and freshly ground black pepper.
  • Add the orzo to the skillet and toast for 1 minute. Pour in the wine and chicken stock and bring to a boil. Reduce to a simmer and add the chicken back to the pan, cover, and cook for 10-12 minutes. Continue to cook the orzo and chicken until the liquid is absorbed, the orzo is tender, and the chicken is cooked through.
  • Stir in the sundried tomatoes, kalamata olives, lemon zest, and lemon juice. Garnish with feta cheese and dill. Serve immediately.
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