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1
Preheat oven to 400 degrees.
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2
Bring a large pot of salted water to a boil and cook orzo according to package instructions.
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3
Heat an ovenproof skillet over medium heat. Season the tomatoes with a pinch of salt and add to the skillet until just starting to blister, approximately 1 minute. Remove to a plate.
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4
Season the thighs with salt and pepper.
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5
Heat 1T oil in the same skillet until shimmering and add chicken thighs, skin side down, until crispy and golden brown, approximately 6 minutes, then remove to a platter.
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6
If skillet is dry, add the rest of the oil and heat until shimmering. Then add the shallots and saute until softened and but not yet browning.
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7
Add wine to the skillet and scrape up any brown bits that have stuck to the bottom of the pan. Cook until most of the wine has cooked off. Stand back, the wine will splatter and steam.
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8
Add stock and whole grain mustard to the skillet and whisk together, then bring to a simmer.
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9
Return chicken thighs to the pan, skin side up, then place the pan in the oven for 15 minutes or until the chicken has reached 165 degrees.
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10
Remove the chicken from the pan (last time, I promise) and place the pan over medium heat. Whisk in dijon mustard and reduce. Whisk in sour cream. Season the sauce to taste with salt and pepper.
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11
To serve: Stir together the tomatoes and orzo. Put a healthy serving on each plate and add a little sauce, then top with a chicken thigh (if you pour the sauce over the thigh, you will lose the crispy skin you created). Garnish with parsley and enjoy!
