One-Pot Chicken with Mushrooms and Orzo

Anything that can be made in one-pot is a recipe that I need to have.

I made this recipe back in the middle of winter 2020. It was probably born through sheer boredom from being stuck inside during the lockdown. I often open the fridge, stare blankly at what’s inside and grab a couple main ingredients to get inspired. I’m the queen of creating something from nothing. The thing about this recipe, is it stuck with me, and I made it again and again, tweaking parts here and there to make one of the easiest, most delicious and comforting chicken dishes. Feel free to throw some greens in at the end, I’ve often added chopped kale or baby spinach that’s kickin around, and if you don’t like mushrooms (or dont have any) add another veggie that’s in the fridge- anything goes!

One-pot Chicken with Mushrooms and Orzo

Serves 4-6

Ingredients

2 tbsp unsalted butter

6 bone-in, skin on chicken thighs

Kosher salt and ground black pepper, to taste

1 small red onion, diced (about 1 cup)

3 garlic cloves, thinly sliced

1 tbsp tomato paste

1 heaping teaspoon of pepperoncini paste, or 1 tsp dried chili flakes

2 cups roughly chopped cremini mushrooms

4 tbsp chopped flat-leaf parsley, divided

¼ cup dry white wine, or 2 tbsp of white wine vinegar if you don’t have any on hand

¾ cup orzo or orzo-like pasta

3 cups (750ml) good quality chicken stock

Zest and juice of one lemon

4oz piece of creamy Greek feta cheese

 Method

1.     Preheat the oven to 400F. Melt butter in a large oven-proof pan fitted with a lid. Season the chicken thighs with salt and pepper then place skin side down and cook for 3-5 minutes per side, until golden in colour. Remove from the pan and set aside.

2.     Add onion and garlic to the pan over medium heat, stirring well to soak up all the rendered juices from the chicken. Season with salt and pepper.

3.     Once soft, add the tomato paste and cook for 2-3 minutes before adding the pepperoncini. Stir through the mushrooms and 2 tablespoons of parsley.

4.     Deglaze the pan with the wine/vinegar, then stir through the orzo. Add the chicken stock and chicken thighs, skin side up. Bring to the boil then add the lid and place in the oven for 12 minutes. Remove the lid then cook for a further 5 minutes.

5.     Stir through lemon zest, lemon juice, remaining parsley. Top with crumbled feta cheese and serve.