Name: chicken with orzo, fennel & leeks
Total time: 45 min
Ingredients: 6 chicken thighs, bone-in, skin-on ((about 2 pounds)); kosher salt & freshly ground black pepper; 3 tablespoons unsalted butter, divided; 1 fennel bulb, cored & chopped ((plus fronds, chopped & set aside)); 1 leek, white & pale green parts only, chopped; 8 ounces orzo; 1/3 cup dry white wine; 2 1/2 cups chicken broth or stock; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon finely grated lemon zest

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Looking for a one pan meal? Search no more. This Chicken with Orzo, Fennel & Leeks has your name all over it. Full of flavor and texture. Add a green salad and you have dinner in less than an hour.

For the best results, use your 10-inch cast-iron skillet on this one. If you don’t have one, use any similar-sized heavy-duty ovenproof pan or skillet. It’s all about using just one pan for it all.

What you’ll need…

Chicken thighs – Bone-in, skin-on thighs are used here.
Kosher salt & freshly ground black pepper – My go-to is kosher salt. The coarse texture of kosher salt makes it easier to pick up and sprinkle, offering better control over seasoning, especially when adding salt by hand. I keep a small open bowl by my stove for an easy “pinch” when needed.
Unsalted utter – It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final dish.
Fennel bulb – Cored & roughly chopped. Save the fronds to be used as a garnish when serving. The somewhat strong anise flavor is very pronounced in raw fennel. When roasted, fennel has a sweet, nutty, and slightly caramelized flavor, with a softened, tender texture.
Leek – Chopped white & light green parts only. Leeks resemble large green onions without a bulb. The edible portion is the tightly packed leaf sheaths, that are whitish & very light green in color. Leeks offer a subtle, sweet, and oniony flavor, milder than that of onions. Always soak your chopped leeks to be sure all of the grit is removed.
Orzo pasta – This short-cut pasta is shaped like a large grain of rice, making it the perfect choice for this dish. You’ll be creating something similar to risotto. I always use orzo imported from Italy to avoid the toxic glyphosate found in most American-made pastas.
Dry white wine – The high acidity helps brighten and balance the flavors of the dish without overpowering it.
Chicken broth or stock – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that.
Lemon juice – Freshly squeezed is always best.
Lemon zest – The finer the better. I use my microplane grater for the best results.

While the oven is heating up to 400°F…

It’s time to get that beautiful crispy exterior on the chicken. You’ll achieve that easily by browning them on the stovetop in some melted butter.

Sprinkle salt and then some pepper all over chicken.
Melt butter in a medium cast-iron skillet over medium-high heat.
Nestle chicken, skin side down, in skillet in a single layer with no gaps.
If you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces.

Cook until meat is opaque around the edges…

The skin should turn a deep golden brown in about 6 to 8 minutes.
When it is crispy and browned, flip those guys over.
The chicken should now be skin side up and ready to hang out in the oven.
Transfer the skillet to the oven.
Bake, uncovered, until the chicken is cooked through for 10 to 15 minutes.

In the meantime…

While the chicken is finishing up in the oven, let’s work on the rest of this amazing dinner. There really isn’t a whole lot of prepping to do. Just chop up the fennel and leeks.

While we’re on the subject of chopping …don’t discard those fennel fronds. They are added to the mix just before serving.

Your chicken thighs should be ready by now…

Once the skillet is removed from the oven, transfer the chicken to a plate to keep on stand by. You’ll find that there is quite a bit of juice left in the pan.

That’s a good thing. It’s loaded with flavor.

Set the same skillet (with juices) over medium heat.
Combine the chopped fennel bulb and leek in the skillet.
Sprinkle in some salt and pepper.
Cook, tossing occasionally for about 5 minutes, until the leek is golden around the edges.

Time to soak up that good stuff…

Allow the fennel and leeks to sauté over medium heat for about 5 minutes. You’ll note that the mixture is beginning to caramelize, with golden edges. When that happens, it’s time to add the orzo.

Add the orzo and cook until the pasta is darkened to a nice nutty brown in spots and toasty smelling, about 3 minutes.

Give it a chance to brown…

After about three minutes with occasional stirring, the orzo will darken to a nutty brown. It will actually smell toasty.

That’s when you’ll add the wine. After about a minute, the wine will evaporate and you’ll begin to add the broth.

Pour in the wine and cook, stirring, until liquid is evaporated, about one minute.
Add the broth just one-half cup at a time.
Stir constantly, allowing the broth to absorb before adding more.
The broth should be mostly absorbed within 10 to 15 minutes.
At this point, the orzo should be tender.

The final touches to your Chicken with Orzo, Fennel & Leeks…

Remove the skillet from the heat.
Taste and add more salt and pepper, if needed.
Mix in the lemon juice and remaining butter.

Add the chopped fennel fronds reserving a few to use as a garnish.
Pile the chicken on top and finish with the lemon zest and reserved fronds.
Serve immediately.

The crowning glory…

Okay folks. This is the moment we’ve all been waiting for. Take a look at that pan of deliciousness.

With the garnish of freshly grated lemon zest and a few fennel fronds, it’s a beautiful thing.

Serve your Chicken with Orzo, Fennel & Leeks immediately.

Call the troops to the table while it’s still piping hot. Include a salad of fresh greens on the side and call it a meal.

5 from 3 votes