1small leekwhite and pale green parts only, chopped (optional)
10ozbrown button mushroomssliced
8ozuncooked orzo pasta
1/3cupdry white wineOR more broth
2cupslow-sodium chicken broth
juice from 1 lemonchopped parsley, shaved parmesan cheese and black pepper, to serve
Heat oven to 400°F. Season chicken all over with salt and pepper.
Heat 1 tablespoon oil in a medium (around 9 inches) ovenproof skillet over medium-high heat. Place chicken skin-side down in the hot oil and cook until skin is crispy, about 5 minutes. Flip and brown on the other side for 2-3 minutes, then remove to a plate and set aside.
In the same skillet over medium heat, cook onion and leek (if using) until starting to soften, about 3 minutes. Stir in the mushrooms and garlic and cook until softened, about 5 minutes.
Stir uncooked orzo into skillet and cook for another minute, then pour wine (OR extra broth) into skillet, scraping any browned bits off the bottom.
Once wine has almost cooked away, stir chicken broth into skillet. Bring to a boil, then take off the heat. Nestle chicken on top and bake for 20-25 minutes, or until orzo is cooked and chicken is done to the bone.
Serve with lemon juice, chopped parsley, parmesan shavings and freshly cracked black pepper.
Use boneless chicken thighs if you prefer, they'll cook in the same amount of time. You can also use chicken breast, it will bake in 15-20 minutes - make sure the orzo is done, otherwise remove the chicken breasts and bake the orzo for another 5 minutes.
If you don't like mushrooms, leave them out, but you'll lose some bulk and flavor. Chopped broccoli would work as well, or stir a few handfuls of baby spinach into the orzo once it's finished.
This serves 5 of us with leftovers, but please keep in mind we have young kids, so if you have big eaters at home, it will probably serve closer to 4.