The Cold of 2017 is pretty much a thing of the past. More or less.
I’m feeling better, not quite the snot-factory I was, and only mildly sinus-headachy. Life is good and it’s time to rejoin the land of the living.
One thing about feeling under the weather is I rarely lose my appetite. I’m lucky that way. Lord knows I wouldn’t want to shed a pound or two whilst suffering the slings and arrows of outrageous head colds… Nope. I’ll have another helping, thanks… and don’t skimp on dessert.
Feeling better… I spent most of my not-feeling-well time in the kitchen, so there was no reason to change things, today…
Yesterday I made a few fruitcakes for Christmas. They went down to the basement, wrapped in cheesecloth and soaking in whiskey. They should be really good by December 25th!
Today was a simple one-pot chicken dinner.
Chicken thighs and orzo. Perfect combination and I didn’t have to go to the store! The basic recipe comes from Bon Appetit.
Chicken and Orzo
adapted from Bon Appetit
- 6 chicken thighs
- salt & pepper
- 3 tbsp butter, divided
- 1 fennel bulb, chopped, plus fronds, chopped
- 1 medium onion, chopped
- 8 ounces orzo
- 1 cup dry white wine
- 2 cups chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
Preheat oven to 400°F. Sprinkle chicken thighs with salt and pepper. Place in oven-proof skillet and brown chicken on both sides.
Place in oven until cooked through – about 15 minutes.
Remove pan from oven, place chicken on a plate and set aside.
In same pan, add the chopped fennel and onion. Cook until both are wilted, about 5 minutes. Add the orzo and cook until the orzo begins to lightly brown – 3-5 minutes.
Add 1 cup white wine and stir up all the goodies (fond) in the pan. Keep stirring until most of the wine has been absorbed.
Add chicken broth a half-cup at a time, stirring in until almost absorbed. It’s just like making risotto – only with pasta.
When the last broth is absorbed, stir in 1 tbsp butter, the reserved fronds, and the lemon juice.
Place orzo on plate, top with chicken thighs, and sprinkle with lemon zest.
It’s the perfect one-pot meal – and it really only takes one pot!
Back to reality… planning the Halloween costume since I have to work, and starting to think about the Christmas decorations since we’re going to have Christmas Dinner at our house this year. Can’t wait!!
Yeah… I’m feeling better…