Vinny is a family-taught home cook who focuses on cooking meals that the whole family can enjoy. He is driven by his love for spending time in the kitchen where he grew up spending time with his parents and siblings. He started shooting food photography and videography as a way to capture the importance of sharing a home-cooked meal with your family. He works as a photographer and digital media specialist full-time. On the side you can find his work on Instagram @vindelgiudice or his blog, Always From Scratch. His recipes consist of Italian-inspired family meals like lentil soup and chicken francese!
a little bit about the recipe
A delicious and filling juicy chicken thigh meal served over creamy parmesan orzo and spinach.
SPECIAL EQUIPMENT:
Large Cast Iron pan and Cover
TOTAL: 45m
PRINT RECIPE
directions
Place chicken thighs in a large bowl. Add olive oil and mix with, 1/2 tbsp of parsley, basil, garlic powder, onion powder, and 1 tsp of oregano. Combine well to coat the chicken thighs.
Bring a large cast iron pan to medium-high heat. Add 1 tbsp of olive oil. Place chicken thighs in pan skin side down. Sear both sides for 4 minutes or until golden brown. Remove the chicken thighs and set aside.
Lower the heat to medium. Remove some of the fat from the pan if necessary but leave behind about a tbsp of oil. Add your onions to the pan and saute for about 5 minutes or until they become translucent. Add the garlic and stir. After about 30 minutes, stir in the orzo. Toast the orzo in the pan for 2-3 minutes. Pour in the chicken broth and the remaining 1 tsp of parsley, basil, and oregano, and bring to a boil.
Place your chicken thighs back in with the orzo. Lower the heat to medium-low and cover the pan. Simmer for 25 minutes or until the chicken reaches 165 degrees Fahrenheit.
Remove the chicken from the pan and add the parmesan and chopped spinach to the orzo. Stir well to combine. Return the chicken to the pan and serve!
expiry
3-4 days
tips
When searing the chicken, make sure the pan is HOT! Place the chicken skin side down, close to each other to reduce the amount of steam that rises between them to get the best sear without steam cooking the chicken.
When toasting the orzo, you will know it’s toasted when it turns a slight yellow color.
Dried parsley's subtle, muted flavor is best used as support for other herbs and spices and when the herb has time to infuse into the dish. Combine it with oregano and garlic for meatballs, stews, and vinaigrettes.
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
