Chimken with Buttery Orzo

🥘 Ingredients

• chicken thighs 6
• salt
• pepper
• unsalted butter 2 tbsp
• fennel bulb 1
• leek 1
• salt
• pepper
• orzo 8 oz
• dry white wine ½ cup
• low-sodium chicken broth 2 ½ cups
• salt
• pepper
• fresh lemon juice 1 tbsp
• unsalted butter 1 tbsp
• lemon zest 1 tsp

1. 1

   Season chicken thighs all over with salt and pepper .
2. 2

   Heat unsalted butter in a medium cast-iron skillet over medium-high heat. Nestle chicken skin side down 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 and skin is deep golden brown, 6-8 minutes . Turn chicken skin side up and transfer skillet to oven; bake uncovered until chicken is cooked through, 20 minutes . Transfer chicken to a plate.
3. 3

   Set same cast-iron skillet over medium heat. Combine fennel bulb and leek in skillet and sprinkle with salt and pepper . Cook, tossing occasionally, until leek is looking golden around the edges, 5 minutes . Add orzo and cook until pasta is darkened to a nutty brown in spots and smells toasty, 3 minutes . Pour in dry white wine and cook, stirring, until liquid is evaporated, 1 minute . Add low-sodium chicken broth one half-cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10-15 minutes .
4. 4

   Remove skillet from heat. Taste and adjust salt and pepper as needed. Mix in fresh lemon juice and remaining unsalted butter , then the reserved chopped fennel fronds. Pile chicken on top and finish with lemon zest .