Saucy Chicken Thighs and Orzo
Ingredients
3 lbs. boneless skinless chicken thighs
3 Tbsp. olive oil
3 garlic cloves, minced
1 shallot, chopped fine
1 cup red wine
1 can of fire roasted diced tomatoes (14.5 oz)
5 sprigs of thyme
1 qt. chicken stock
1 Tbsp. fresh oregano
1 Tbsp. tomato paste
1 1/2 cups uncooked orzo
salt and pepper
Method
Heat a large stock pot (8 qt) on medium-high and add the olive oil. Salt and pepper the chicken thighs and place them in the pan to brown without crowding. You may have to do this in two steps. Once browned on both sides remove them from the pan and set aside. Add the shallot and garlic to the pan and cook for about 3 minutes until they begin to soften. Turn the heat up to high and add the wine. Stir to remove the brown bits from the pan. Cook until the wine is reduced by half. Return the chicken to the pan, add the tomatoes, thyme sprigs, chicken stock, oregano, tomato paste and bring to a boil. Cover and simmer for 30 minutes. After 30 minutes add the orzo to the pan and stir frequently for about 10 minutes until the orzo is done. Remove the thyme sprigs and season with salt and pepper. Enjoy!