Cookbook author and recipe developer Amanda Frederickson made One-Pot Chicken with Orzo and Sun-Dried Tomatoes. (see recipe bleow) Amanda's new cookbook, Simple Beautiful Food comes out April 7 and features over 100 easy recipes with accessible ingredients, as well as a choose-your-own-adventure style recipe chart that shows the reader how to take one simple ingredient and cook it a number of different ways. Amanda shot all the photography in the cookbook and pared down the recipes to create highly cookable, accessible, and delicious dishes. Follow her on Instagram @AmandaFrederickson. For more information visit, www.amandafrederickson.com.
One-Pot Chicken with Orzo and Sun-Dried Tomatoes
1 c dried Orzo pasta
2 T Olive oil
1/2 cSun-dried tomatoes
2 1/2 c Chicken stock
2 cloves Garlic
6 Chicken thighs
1/2 c White wine
Preheat the oven to 375°F.
Sprinkle 6 bone-in, skin-on chicken thighs with a large pinch of salt. In a large skillet or Dutch oven, warm 2 tablespoons of olive oil over medium heat. Add the chicken, skin-side down, and brown for 4 to 6 minutes, working in batches as needed. Remove the chicken, carefully draining all but 2 tablespoons of the fat, add 1 diced onion, and sauté for 4 to 6 minutes, until the onion is soft and translucent. Add 2 minced cloves of garlic and a pinch of cracked black pepper; continue to cook for 30 seconds. Add 1 cup of dried orzo and 1⁄2 cup coarsely chopped sun-dried tomatoes and sauté for another 30 seconds. Deglaze with 1⁄2 cup of white wine and cook until the liquid is reduced by half. Add 21⁄2 cups of chicken stock and 1⁄2 thinly sliced lemon. Return the chicken to the pan skin-side up and place the uncovered skillet in the oven. Roast for 35 to 40 minutes, until the chicken is cooked through and the orzo has absorbed the liquid.
Let the chicken sit for 5 minutes before serving.
Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.