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Lemony Chicken and Orzo Bake One Star

Lemony Chicken and Orzo Bake

Get Ready

Servings: Serves 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

1 leek
4 bone-in, skin-on chicken thighs (8 oz. each)
Salt and pepper
2 Tbsp. extra-virgin olive oil
1 small fennel bulb, trimmed and chopped fine, fronds reserved
3 Tbsp. dry vermouth or white wine
2 1/4 cups low-sodium chicken broth
6 oz. orzo (about 1 cup)
3 oz. Neufchatel cheese, cut into 1" pieces
1 lemon, sliced into thin rounds
8 oz. asparagus, ends trimmed, stalks cut into 1" pieces
1 Tbsp. chopped fresh tarragon

directions:

1. Place a rack in center of oven and heat to 425 degrees. Trim roots and dark green leaves from leek. Quarter leek lengthwise, slice crosswise into 1/4" pieces, and transfer to a large bowl filled with cold water. Using fingers, swish leeks to remove dirt, then place in a colander to drain; set aside.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken to skillet, skin side down, and cook until browned, 5 to 7 minutes. Flip and cook 5 more minutes; transfer to a plate.
3. Add chopped fennel, leek, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Stir in vermouth and cook until liquid is almost evaporated, about 1 minute.
4. Add broth, orzo, and Neufchatel and bring to a simmer, stirring until Neufchatel is incorporated. Top with lemon rounds and scatter asparagus on top. Nestle chicken into skillet, skin side up.
5. Transfer skillet to oven and bake until orzo is tender and thickest part of thighs registers 165 degrees, 20 to 25 minutes. Let sit 5 to 10 minutes, sprinkle evenly with tarragon and fennel fronds, and serve.
Source: Hannaford fresh Magazine, March - April 2019

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Quantity Ingredients  
1 leek  
4 bone-in, skin-on chicken thighs (8 oz. each)  
Salt and pepper  
2 Tbsp. extra-virgin olive oil  
1 small fennel bulb, trimmed and chopped fine, fronds reserved  
3 Tbsp. dry vermouth or white wine  
2 1/4 cups low-sodium chicken broth  
6 oz. orzo (about 1 cup)  
3 oz. Neufchatel cheese, cut into 1" pieces  
1 lemon, sliced into thin rounds  
8 oz. asparagus, ends trimmed, stalks cut into 1" pieces  
1 Tbsp. chopped fresh tarragon  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 640 kcal (32%)
Calories from Fat 288
Total Fat 32 g (49%)
Saturated Fat 9 g (45%)
Cholesterol 195 mg (65%)
Sodium 570 mg (24%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 5 g (20%)
Protein 42 g (70%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Lemony Chicken and Orzo Bake is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Rich flavorful We both enjoyed the recipe. There was a lot of depth of flavor. The sauce was creamy: the cream cheese was a nice touch.. We did use 6 thighs. I added green string beans because I had them as well as the asparagus. It added some cooking time... This is a recipe that we will make again.
Date published: 2019-03-22
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