Crispy Skinned Lemony Sicilian Chicken with Orzo Recipe

Instructions

1. 1

   Preheat oven to 400°F. Sprinkle salt and some pepper all over chicken. Heat 2 tbsp olive oil in a medium cast-iron skillet over medium-high. Nestle chicken thighs, skin side down, in skillet in a single layer (squeeze them in if necessary). 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, 10-15 minutes. Transfer chicken to a plate.

2. 2

   Set the same skillet on the stove over medium heat; combine celery, carrot and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until the leek and celery look golden around the edges, about 5 minutes. Add orzo and raisins and cook until pasta is darkened to a nice nutty brown in spots and toasty smelling, about 3 minutes.

3. 3

   Pour wine into the skillet and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ 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 add more salt and pepper to your liking. Mix in pine nuts, lemon juice and remaining 1 tbsp of olive oil. Sprinkle with mint or parsley.

5. 5

   Pile chicken on top and finish with lemon zest. Serves 6.