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    Chicken

    One Pot Chicken and Mushroom Orzo (Excellent, Easy)

    4 servings

    porciones

    20 minutes

    tiempo activo

    45 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    1 1/2 pounds boneless, skinless chicken thighs

    Kosher salt and freshly ground black pepper (to taste)

    2 tablespoons unsalted butter

    8 ounces cremini mushrooms (halved)

    2 large shallots (diced)

    3 cloves garlic (minced)

    4 teaspoons chopped fresh thyme leaves

    2 tablespoons all-purpose flour

    3 cups chicken stock

    1 1/2 teaspoons Dijon mustard

    1 cup orzo pasta

    4 cups baby spinach

    1/3 cup freshly grated Parmesan

    1/4 cup heavy cream

    2 tablespoons chopped fresh parsley leaves

    Instrucciones

    Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.

    Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.

    Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

    Whisk in flour until lightly browned, about 1 minute.

    Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.

    Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the Dutch oven.

    Serve immediately, garnished with parsley.

    Notas

    -easy

    -did P-R cheese on bigger holes and packed into measuring cup

    -needs the 3 cups chix broth (save the rest in the can in case need a little more)

    -added big pinch salt when added orzo

    4 servings

    porciones

    20 minutes

    tiempo activo

    45 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    1 1/2 pounds boneless, skinless chicken thighs

    Kosher salt and freshly ground black pepper (to taste)

    2 tablespoons unsalted butter

    8 ounces cremini mushrooms (halved)

    2 large shallots (diced)

    3 cloves garlic (minced)

    4 teaspoons chopped fresh thyme leaves

    2 tablespoons all-purpose flour

    3 cups chicken stock

    1 1/2 teaspoons Dijon mustard

    1 cup orzo pasta

    4 cups baby spinach

    1/3 cup freshly grated Parmesan

    1/4 cup heavy cream

    2 tablespoons chopped fresh parsley leaves

    Instrucciones

    1

    Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.

    2

    Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.

    3

    Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

    4

    Whisk in flour until lightly browned, about 1 minute.

    5

    Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.

    6

    Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the Dutch oven.

    7

    Serve immediately, garnished with parsley.