Garlic Onion Lemon Chicken over Scallion & Artichoke Orzo Recipe

Name: Garlic Onion Lemon Chicken over Scallion & Artichoke Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 chicken thighs, skinless, but bone in (3 1/2 lbs); 2 ½ cups sweet onions, cut in quarters and thin sliced; 1 fennel bulb, cut in half and thin sliced; 25 garlic cloves, about 1 1/2 heads (peeled and smashed, do not chop); ½ teaspoon crushed red pepper flakes; 1 cup flour; salt; pepper; olive oil, to saute the chicken in (about 1/4 cup to 1/3 depending on the size of your pan); 1 cup chicken broth; ½ cup white wine; ½ cup lemon juice; 2 tablespoons capers (more or less to taste); 1 lemon, zested; 1 lemon, sliced (8-10 thin slices); 1 bay leaf (2 small, 1 large); 3 tablespoons chopped fresh parsley; 2 tablespoons butter; salt; pepper; 1 lb orzo pasta; 1 (15 ounce) can artichoke hearts, drained and chopped into small bite size pieces; 4 -5 scallions, diced fine, white and green parts; 1 teaspoon fresh parsley; 1 tablespoon butter; salt; pepper; kalamata olive (whole)

Servings: persons

8 -10 chicken thighs, skinless, but bone in (3 1/2 lbs)
2 ½ cups sweet onions, cut in quarters and thin sliced
1 fennel bulb, cut in half and thin sliced
25 garlic cloves, about 1 1/2 heads (peeled and smashed, do not chop)
½ teaspoon crushed red pepper flakes
1 cup flour
salt
pepper
olive oil, to saute the chicken in (about 1/4 cup to 1/3 depending on the size of your pan)
1 cup chicken broth
½ cup white wine
½ cup lemon juice
2 tablespoons capers (more or less to taste)
1 lemon, zested
1 lemon, sliced (8-10 thin slices)
1 bay leaf (2 small, 1 large)
3 tablespoons chopped fresh parsley
2 tablespoons butter
salt
pepper
1 lb orzo pasta
1 (15 ounce) can artichoke hearts, drained and chopped into small bite size pieces
4 -5 scallions, diced fine, white and green parts
1 teaspoon fresh parsley
1 tablespoon butter
salt
pepper
kalamata olive (whole)

1
Chicken -- Bring the chicken to room temperature and season well with salt and pepper.
2
Make sure to rub the seasoning inches.
3
Saute -- In a large saute pan since this we be finished right on the stove you want a nice heavy duty pan for this.
4
Add the oil and bring to medium high heat.
5
Dip the chicken in the flour shaking off any extra.
6
You want to coat the chicken but you do not want a heavy crust.
7
Saute the chicken until lightly golden brown on each side.
8
Remove and set to the side on a plate lined with a paper towel to drain.
9
Vegetables -- Add the smashed (NOT chopped) garlic to the oil, and add in the fennel, onions, and red pepper flakes and cook 1-2 minutes until everything is well combined and make sure to scrape off the bits.
10
Deglaze the pan with the white wine again scraping any bits off the bottom of the pan.
11
Cook just a minute and then stir in the butter, lemon juice, chicken broth, and bay leaf and stir well to combine everything.
12
Add the chicken back in (bone side done) and lemon slices on each chicken thigh.
13
Cook -- Cook 35-45 minutes until chicken is tender.
14
I like to spoon some of the sauce over the chicken as it cooks.
15
This is the perfect time to make your orzo as you finish the chicken.
16
Orzo -- Cook your pasta according to package directions.
17
Once the pasta is cooked and return to the pot.
18
Add in the artichokes, scallions, butter, salt and pepper.
19
Chicken -- Finish off the chicken by adding in the parsley, capers and lemon zest.
20
Make sure to check for seasoning (salt and pepper if any.
21
Remember the broth and capers are both salty.
22
Serve -- I love to serve this family style with the Orzo on a large serving platter topped with the chicken, lemon slices and sauce.
23
Garnish with pitted kalamata olives.
24
Sauteed broccoli, green beans or broccolini (my favorite) makes this a great dish.

2077

kcal

Calories

Fat

335

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 8 -10 chicken thighs, skinless, but bone in (3 1/2 lbs), 2 ½ cups sweet onions, cut in quarters and thin sliced, 1 fennel bulb, cut in half and thin sliced, 25 garlic cloves, about 1 1/2 heads (peeled and smashed, do not chop), and more.

Yes, Garlic Onion Lemon Chicken over Scallion & Artichoke Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Onion Lemon Chicken over Scallion & Artichoke Orzo

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