Ingredients:
6 Boneless Chicken Thighs
1 Onion, chopped
1 Clove Garlic, crushed
2 Tsp Mild Curry Powder
1/2 Tsp Dried Thyme
1 Tsp Dried Sage
1/3 Cup White Wine
6 Cups Chicken Stock
2 Tbls Lemon Juice
2 Sticks Celery, sliced
4 Carrots, sliced not too thick
3/4 Cup Orzo Pasta
4 Tbls Butter
Grana Padano Shavings and Fresh Chopped Parsley for serving
Method
Preheat oven to 200C/400F.
Season the chicken with salt/pepper and mild curry powder.
In a skillet with a little olive oil and butter, brown the chicken from both outer sides. Remove and place in a large baking dish.
To the same skillet add 4 tablespoons butter. Cook the onions until softened then add the celery and carrots, thyme, sage and season with salt/pepper. Cook for 5 more minutes.
Pour in the wine, 3 cups chicken stock, lemon juice and crushed garlic. Bring to a boil and remove from heat. Pour into baking dish with chicken and bake uncovered for 15 minutes.
Remove dish from oven, add the orzo pasta and remaining 3 cups chicken stock. Stir through and mix everything together. Return to oven and bake for 15 more minutes or until the orzo is al dente. If you want more broth add more hot stock at this point.
Serve the chicken over the orzo and broth. Top with grana padano shavings and fresh chopped parsley.
Enjoy!
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