Baked Chicken and Orzo →

Here’s a one pot Mediterranean inspired baked chicken and orzo recipe that is sure to be a hit with your family or dinner guests. Reminiscent of Spanish paella, this recipe replaces rice with tender flavorful orzo. Although the ingredients list is a bit lengthy, the actual preparation of the dish comes together quickly, and you and your family or guests will be richly rewarded. Serve accompanied by a green salad dressed with a light vinaigrette. Enjoy!

Baked Chicken and Orzo
Serves 4 

INGREDIENTS

• 4 skin-on chicken breasts or thighs (skin-on preferred, but sub skinless if you prefer)

• 2 tablespoons of chopped pancetta

• 1 cup orzo

• 1 ½ -1 ¾ cups chicken broth

• ¼ cup white wine

• ½ medium onion chopped

• 3 tablespoons crushed tomatoes

• 2 cloves of minced garlic

• ¼ cup olive oil

• ½ teaspoon ground coriander

• ½ teaspoon dried thyme

• 1 tablespoon red wine vinegar

• ½ teaspoon salt

• ¼ teaspoon black pepper

• large pinch of saffron

• ½ cup of green peas

• 1/3 cup Spanish olives with pimento sliced in half

• ½ sweet red pepper coarsely chopped

• parsley for garnish 

PREPARATION
Preheat the oven to 375 F

1. Pat the chicken thighs dry. Mix the thyme, salt and pepper, vinegar, olive oil, and coriander. Coat the chicken with the mixture, cover, and set aside for at least 30 minutes.

2. In a Dutch oven or other heavy bottom, oven-proof pan, brown the pancetta. Remove the pancetta and reserve. Pour off all but a tablespoon or two of the pancetta fat.

3. Remove the chicken from the marinade and wipe off excess marinade. Brown the chicken pieces on both sides. Remove and tent the browned chicken.

4. If the pan is too dry add two tablespoons of olive oil. Over medium heat, sauté the garlic, onions, and red pepper for a minute or two before adding the orzo. Stir until the orzo begins to brown and the onions are tender.

5. Add 1 ½ cups chicken stock, wine, tomatoes, and saffron, and bring to a boil. Nestle the chicken thighs into the orzo and sprinkle the sliced olives around the chicken. Sprinkle the reserved pancetta over the chicken and place the pan in the preheated oven. Bake for about 25-30 minutes until the orzo is tender and the internal temperature of the thighs reaches 165 F. If the orzo is too al dente, add the remaining ¼ cup of chicken stock. Stir in the green peas for the last 10-15 minutes in the oven. (Waiting to add the peas at the end will ensure that you have bright green peas, not over-cooked gray peas.)

6. Serve garnished with chopped parsley. 

   Wine pairing: Medium-bodied white wines like Albariño, lightly oaked Burgundy, Vernaccia, Soave, Viognier, or dry Riesling will complement the complex, subtle flavors of this dish; for those who don’t drink white wine, a Rosé or a light Pinot Noir or Beaujolais would be a good choice. For this dish, avoid wines with heavy tannins.

Marinated Grilled Chicken →

Here’s a great summer recipe for savory juicy grilled chicken. I prefer bone-in thighs with skin-on, but you can use skinless, boneless breast or thigh meat if that’s your dietary preference. For boneless breasts, cut the breast in half, place the meat between two layers of plastic wrap or parchment paper, and using a meat mallet or rolling pin, pound the meat to an even thickness (about 1/2 - 3/4 inch) so it cooks evenly. Reduce the cooking time for boneless breast meat so it doesn’t over-cook and dry out. Serve with Lemony Orzo Salad with Asparagus, or a green salad. A chilled Rosé or soft Loire Valley Sauvignon Blanc will pair well with this dish. You might even want to try a slightly chilled light Beaujolais Nouveau.

Ingredients:
Serves 4-6

• 6 bone-in skin-on chicken thighs (air-chilled preferred)

  For the Marinade:

• 1/3 cup soy sauce

• ¼ cup olive oil

• ¼ red wine, sherry, or balsamic vinegar

• 1 teaspoon oregano (see note)

• ½ teaspoon sweet basil (see note)

• ½ teaspoon garlic powder or two cloves of garlic crushed, finely minced, or grated with a micro-plane

• ¼ teaspoon pepper

• 2 teaspoons fresh lemon juice (optional, but recommended)

*Note: substitute 1 ½ teaspoons Herbes de Provence for oregano and basil, or 1 teaspoon each of ground dried thyme and dried rosemary.

Preparation:

1. In a large bowl, combine the marinade ingredients and add the chicken pieces; marinate for at least two hours, preferably 4 hours.

2. Preheat your grill to hot.

3. Remove the chicken from the marinade and wipe the excess marinade off each piece.

4. Place the chicken pieces on the grill over indirect heat and cook covered for 3 minutes per side, turning three times. Finish the chicken over direct heat to crisp the skin. (Note: when done the internal temperature of the chicken should be 165 F. for thighs or 160 F. for breast meat.)

5. Remove from the grill to a platter and tent for 5 minutes before serving.