A perfect fall meal, make sure you have enough for leftovers!
Course: Main Course
Keyword: easy weeknight meal
2tbspvegetable or other high smoke point oil
10 boneless, skinless chicken thighs
1medium onion, diced
juice of 2 lemons
salt and pepper to taste
1/2 cupgrated parmesan
Season chicken thighs on both sides with salt. Add oil to dutch oven and turn on high. Working in batches, sear the chicken on both sides until browned (don't cook through). Set chicken aside.
Turn the heat down to medium. Add the wine and deglaze making sure to scrape up any bits of chicken into the wine. Add the onion and garlic and sweat until translucent. Add the mushrooms and cook one minute more. Place chicken thighs on top of mushroom mix.
Stir in the chicken stock, orzo and thyme. Bring to a boil, stirring occasionally. Turn heat down to low, put lid on pot and simmer, stirring occasionally for 20 minutes or so until the orzo is cooked through. You can add a bit of water to thin out the sauce if necessary.
Remove lid, stir in broccoli, lemon juice and zest and continue to cook for 5 minutes or so until broccoli is al dente and chicken reaches an internal temperature of 160°F. Season with salt and pepper to taste, top with grated parmesan and parsley and serve. Enjoy!
Tip: when searing the chicken, make sure the dutch oven and oil is very hot, otherwise the chicken will stick. Add a few pieces of chicken at a time. If you try to add too much chicken at once, the pot will cool down and the chicken won't brown.