8 bone-in chicken thighs, skin removed
1 onion, chopped medium
8-12 mushrooms, sliced thick
¼ cu. pine nuts
¼ cu. olive oil
¼ teaspoon. dried oregano
¼ teaspoon. dried mint flakes
4 cu. low-sodium chicken broth
⅔ pound orzo
4 Tb. lemon juice, from 2 lemons
2 Tb. fresh oregano, chopped fine
2 Tb. fresh parsley, chopped fine
½ cu. grated Parmesan or Kefalotyri cheese
salt & pepper
No nutrition information available
Season chicken with salt & pepper. Heat oil in 12-in. skillet over medium high heat until shimmering. Add chicken pieces and brown on all sides, about 8 min, and remove to plate. Remove all but 2 Tb. fat from skillet then sauté mushrooms and onions, about 6 min. Push mushrooms and onions to sides of pan and add pine nuts to brown. Deglaze pan with 2 cups chicken stock and 3 Tb. lemon juice. When stock comes to a boil, return chicken to pan and reduce heat. Simmer, covered, until chicken is tender, about one hour.
Preheat broiler. Remove chicken to a clean plate, tent with foil and keep warm. Add more broth to pan to make about 2 cups. Stir in orzo and bring to a boil. Reduce heat and simmer, covered without stirring, about 10 min. Stir orzo and add a bit more broth as needed until orzo is cooked, about 15 min. total. Off heat, stir in fresh herbs, grated cheese and remaining 1 Tb. lemon juice.
Snuggle chicken into orzo in pan and place under broiler until orzo is slightly browned and crispy on top. Let sit 5-10 min. before serving.