Easiest Way to Prepare Favorite Crispy chicken thighs with lemon fennel and pea orzo

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Favorite Crispy chicken thighs with lemon fennel and pea orzo. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Crispy chicken thighs with lemon fennel and pea orzo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy chicken thighs with lemon fennel and pea orzo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crispy chicken thighs with lemon fennel and pea orzo is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have Crispy chicken thighs with lemon fennel and pea orzo using 10 ingredients and 4 steps. Here is how you can achieve that.

Great with shrimp as well

Ingredients and spices that need to be Take to make Crispy chicken thighs with lemon fennel and pea orzo:

1. 1 cup fine diced fennel (about half a large fennel) save 2 tbsp fennel fronds rinsed and dried
2. 3 large garlic cloves minced
3. 1 medium shallot minced
4. 1 large lemon (zested and juiced)
5. 4 bone in skin on chicken thighs (I used about 4 weighing 1lb)
6. 8 oz orzo
7. 3 cups chicken stock heated (I have an extra cup just in case)
8. 1/3 cup dry white wine
9. 1/2 cup frozen peas
10. Salt and pepper

Steps to make to make Crispy chicken thighs with lemon fennel and pea orzo

1. Start by searing your chicken thighs in a cold pan with oil until the skin is golden brown. Flip and sear quickly on the other side then add into the oven at 400 for about 20 minutes on a wire rack until golden brown and crispy, turn heat off and rest until the orzo is done so time it accordingly for the next step.
2. Add evo to the pan and sauté the fennel and shallot and a couple pinches of salt and sauté for about 10 minutes or until starting to brown then add garlic until fragrant.
3. Add the orzo and toast for about 3 minutes to toast then deglaze with wine until reduced, maybe 30 seconds. Add 2 cups of stock and a couple pinches of salt and simmer until reduced, then add 1 cup at a time until pasta is cooked thorough. You want to do this at a low simmer like risotto so you don’t reduce the liquid to quickly and so the pasta absorbs most of it.
4. Add the juice of 1/2 lemon and taste for salt and pepper. Add the chicken back to the pan and top with fronds and lemon zest.

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