Another Tuesday night, another chicken dinner.  There’s really no end to the delicious meals that start with…” brown chicken thighs on each side…”.  This recipe sounds a bit fancy, but it’s a one-pan, almost pantry-staple complete meal in a little over half an hour.  This serves four, but is easily adapted.

  • 4 small chicken thighs, skin on, bone in
  • 2-3 tblsp butter
  • 2-3 tblsp olive oil
  • 1 chopped shallot, or a little sweet onion, chopped
  • 1-2 tsp dried thyme leaves or powder
  • Crushed red pepper flakes to taste
  • 1 cup uncooked orzo
  • 1 jar marinated artichokes, drained
  • 1 ½ cups chicken broth
  • ¾ cup Marsala
  • ½ cup cream
  • Lemon juice
  • Salt and pepper

Place chicken, skin-side down, in a cold, dry, non-stick frying pan without any oil or butter. Cook on medium-high heat until fat from the skin starts to render. Flip pieces, cover, turn down heat to medium-low and cook 20 to 25 minutes until the chicken is done.  Uncover, turn heat to medium, add butter and let it brown around the chicken, then remove chicken from pan.  Add olive oil and artichokes to pan and cook for 4-5 minutes.  Add a little more butter, then shallots or onions, salt, pepper and thyme.  Stir, then add orzo and stir for a for a minute or so more.  Add Marsala and broth, cover, reduce heat and cook for about 12 minutes until orzo is done.  Add cream, chicken and a squeeze or two of lemon juice.  Cook gently for about 5 more minutes.

The Kitchen Hive

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