IN THE KIT
12 ozchicken thighs
1 ozgarlic/shallot blend
4 ozbaby tomatoes
8 ozchicken stock/chicken base blend
1 ozeach of fresh rosemary, thyme & parsley
1 ozgarlic butter
Salt & pepper
Kitchen Items Needed
Oven safe skillet/pot OR large skillet & oven safe dish
Small pot with lid
Preheat oven to 425℉;
Bring pot of water to a boil;
Roughly chop olives, keeping any brine;
Remove leaves from stems of rosemary & thyme, chop finely and put in separate piles;
Slice baby tomatoes in half.
Add orzo to boiling water with a pinch of salt. Cook for 5-7 minutes until just al dente (just cooked with a bit of bite). Drain, rinse with water, add back to pot, cover with lid to keep warm.
Add olive oil to a large oven-safe skillet (or regular skillet) over medium to medium-high heat. Season chicken thighs liberally with salt & pepper. Once the oil is hot, add the chicken, sear for 3-4 minutes per side, or until deeply golden brown. Remove chicken from skillet, set aside on a plate.
Add the shallot/garlic blend to the pan, scraping up the brown bits with a spatula, cooking for 30 seconds - 1 minute or until fragrant. Add the white wine, continuing to scrape up the brown bits. Increase heat to high, simmer for 1-2 minutes. Add garlic butter, continue to simmer until melted.
Add the chicken & its juices back into the skillet, along with the cherry tomatoes, olives, rosemary, thyme. Season the skillet with salt & pepper. Make sure all of the ingredients are nestled down into the skillet & its liquid. (Transfer all the ingredients into an oven safe dish if you don’t have an oven proof skillet/pot). Bake for 15 minutes, or until chicken is cooked through & tomatoes are starting to cook down to burst. Discard the rosemary & thyme.
Remove leaves from parsley & roughly chop leaves. Zest lemon, then cut into wedges.
Divide orzo into bowls. Top with chicken & sauce mixture. Finish with chopped parsley, fresh lemon zest & a squeeze of lemon if desired.