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Chicken and Orzo with Lemon and Olives

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


4 chicken legs, skin removed

salt, pepper to taste

2 Tablespoons Extra Virgin Olive Oil

1 1/2 cups orzo

3 cups chicken broth

3 large cloves garlic, minced

1/2 onion, sliced thinly

1 Tablespoon dried oregano

1 small lemon, cut into 8 wedges

1/4 cup Pitted Kalamata Olives, chopped

Adapted From:

Serve this Greek-inspired dish with a chilled Rose.

Preheat oven to 350F. Rinse and dry chicken and season with salt & pepper. Heat olive oil in a large high-walled oven-proof skillet or dutch oven. Add the chicken and let brown about 5 minutes each side. Remove chicken and turn off heat.

Add to the pan the orzo, garlic, onion and oregano and mix everything about. Add in stock and give each lemon wedge a quick squeeze before adding into the pot. Add in the chicken legs and sprinkle the olives over top. Cover and bake for about 35 minutes or until the chicken is done (the juices will run clear).