CHICKEN THIGHS WITH CREAMY SUN DRIED TOMATO AND MUSHROOM ORZO

Chicken|Casseroles|Ciao Bella|Italian

Ingredients

The Chicken:

2 ½ – 3 pounds chicken thighs, bone-in and skin-on

1 teaspoon salt

½ teaspoon black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1, 8.5 ounce jar sun-dried tomatoes in oil, julienne cut

The Orzo:

1 large onion, chopped

8 large garlic cloves, chopped

7 ounces shitake mushroom caps, sliced

1 red bell pepper, chopped

1 cup raw orzo

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

½ cup dry white wine

2 ¼ cups chicken stock

¼ teaspoon salt

½ teaspoon black pepper

¾ cup heavy cream, divided

¼ cup grated parmesan cheese

¼ cup fresh basil leaves, julienned (plus more leaves for garnish)

5 ounces baby spinach leaves

Instructions

Preheat oven to 375 degrees.

Season the chicken thighs on both sides with the salt, black pepper, and Ciao Bella Italian seasoning. Gently rub the seasoning into the meat and skin to adhere.

Drain the oil from the jar of sun-dried tomatoes into a large deep oven-proof* skillet over medium high heat. When the oil is hot, add the seasoned chicken, skin-side-down. Let the thighs sear for 4-5minutes until the skin is golden brown and very crispy. Flip and cook for 2-3 minutes more on the other side until a sear forms. They will not be cooked through but will finished cooking in the oven later. Remove to a plate and set aside.

To make the orzo, add the onions, garlic, and mushrooms to the pan drippings and cook, stirring frequently, over medium high heat for 2 minutes until the onions soften and become fragrant.

Add the red bell peppers, raw orzo, and Ciao Bella Italian seasoning to the pan and cook for 3-4 minutes more, stirring with a rubber spatula or wooden spoon, until the orzo begins to turn a light toasty brown. Add the wine to the pan and cook until the liquid is mostly absorbed.

Add the stock and cook, stirring occasionally, for 8-10 minutes until the orzo is al dente in texture and most of the moisture is absorbed.

Add the salt, pepper, sun dried tomatoes, ½ cup of the cream, and the parmesan to the pan and continue cooking on low, stirring frequently, for 2 minutes until the orzo is coated in the creamy sauce.

Nestle the chicken back into the pan, skin-side-up, along with any juices that have formed on the plate. Place the pan into the oven. Bake for 35-45 minutes until the thighs are cooked through and internal temp is 160-165 degrees and juices run clear.

Remove the pan from the oven and place the chicken thighs on clean plate. Add the basil and spinach leaves to the pan and cook, folding the spinach leaves into the orzo until they are all wilted. Stir in the remaining ¼ cup of heavy cream. Add the chicken back to the pan continue to cook for 1-2 minutes lightly tossing some of the orzo/sauce onto the chicken thighs until they are heated through.

Serve hot garnished with chopped basil or parsley leaves and more parmesan on the side for sprinkling.

*If you don’t have an oven-proof skillet you can transfer the orzo and chicken to a 9” x 13” pan to put it in the oven.