Chicken Provencal Skillet with Orzo

fresh ingredients

IN THE KIT

  • 12 oz
    chicken thighs
  • 1 oz
    garlic/shallot blend
  • 4 oz
    baby tomatoes
  • 4 oz
    olives
  • 4 oz
    wine
  • 8 oz
    chicken stock/chicken base blend
  • 1 oz
    each of fresh rosemary, thyme & parsley
  • 6 oz
    orzo
  • 1 oz
    garlic butter

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Oven safe skillet/pot OR large skillet & oven safe dish

Tongs

Small pot with lid 

Plate 

Zester/box grater

cook along

INSTRUCTIONS

PREP:

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.

1Make Orzo

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. 

2Sear Chicken

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.

3Make Base

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.

4Prepare Chicken to Bake

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. 

5Finish Prep & Serve

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.