My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉
This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.
Yield: Serves 6
- 6 bone-in, skin-on chicken thighs (about 3 pounds), patted dry
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 T extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 Meyer lemon or 1/2 large lemon, thinly sliced and seeds removed
- 1/2 large red onion, cut into wedges
- approximately 1 pound broccoli florets, cut into smaller pieces if large (about 6+ cups)
- 8 ounces dried orzo (about 1 1/4 cups)
- 1 tsp fresh thyme leaves
- 2 to 4 garlic cloves, minced
- 1/2 cup dry white wine
- 2 cups chicken stock
- freshly grated Parmesan, for serving, optional
- Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. (I used a large, shallow, enameled cast iron pot.)
- Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
- Remove the pot from the heat and add butter and lemon slices; cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
- Return the pan to medium heat. Add the red onion wedges and cook for 2 to 3 minutes.
- Add the broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the onions in the pan and stir to coat.
- Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 3 to 5 minutes.
- Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
- Add the stock and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate.
- Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through (165 degrees F internal temperature), 13 to 15 minutes.
- Serve warm garnished with grated Parmesan, if desired.
Note: If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 additional minutes (after Step 10).