Chicken Thighs with Orzo & Carrots

Total time: 40 min / Serves 4

2 Tbs butter

4-6 bone in and skin on chicken thighs

6 carrots split in half

1 Tbs olive oil

1 leek split and 1/4 in chop

2 cloves garlic minced

8 oz orzo pasta

1/3 cup dry sherry or dry white wine

3 fresh thyme sprigs or 1/4 tsp dried

2 1/2 cup chicken stock

1 Tbs lemon juice

Salt & Pepper to taste

Preheat oven to 450. Heat butter over high heat in a large cast iron skillet. Liberally salt and pepper chicken and seer skin side down in butter for 6-8 minutes. Season the other side of the chicken while it browns. Prep carrots by tossing in olive oil and seasoning with salt & pepper on a baking sheet. Turn chicken once skin is dark golden and crispy then transfer to oven and roast for 18-20 minutes along with the carrots. They should be done around the same time. Meanwhile, prep the rest of the ingredients.

Remove chicken thighs when they are finished roasting. Turn off oven and leave carrots in to stay warm. Take chicken out of the cast iron and set on a plate to rest. While the skillet is still hot, add leaks and sauté in chicken drippings over med/high heat. Add garlic and sauté for about a minute then add the orzo and toss to absorb for about 5 minutes. Deglaze the pan with the sherry and then add the thyme and season again with salt & pepper.

Cook the orzo by adding 1/2 cup of chicken stock at a time stirring constantly until liquid is absorbed. Continue this process for about 20 minutes when the orzo is al dente and creamy. Turn off the heat and stir in lemon juice and additional salt & pepper to taste. Serve family style by arranging chicken and carrots on top of orzo in skillet.