This dish exemplifies the wonderful marriage of salty and sweet. Juicy tender chicken, sweet dried apricots, and salty capers make for an interesting and amusing flavor. Everything cooks in one skillet, which is not only easier, it saves you on dishes! Quick and simple, yet elegant, this dish can be added to your weeknight rotation as well as used for special occasions with a lovely salad and some crisp white wine. Simple, fast, and healthy, this light and tasty dish will surprise and delight you. Try something new!
1 tablespoon olive oil
1 tablespoon butter (it adds wonderful flavor to the orzo)
salt and pepper
2 chicken breasts, bone-in skin on
2 shallots, minced
1/2 cup orzo, uncooked
4 dried apricots, cut into pieces
2 tablespoons capers
1/2 cup white wine
1/2 cup chicken broth
2 tablespoons flat leaf parsley, minced
Preheat oven to 450 degrees.
Heat a large skillet over medium high heat and add olive oil and butter.
Season chicken with salt and pepper and place into pan, skin side down, and cook undisturbed for about 6 minutes, or until golden brown. Do not move the chicken or it will tear the skin.
Once golden, flip chicken to cook the other side for about 5 minutes.
Remove from pan and set aside.
Add shallots and cook over medium heat for about 5 minutes or until translucent.
Add orzo, capers, and apricots (or dried figs/cranberries), and cook for about 3 minutes or until the orzo is slightly toasted.
Add wine to deglaze the pan, scraping up all of the browned bits from the bottom of the pan with a wooden spoon.
Reduce the wine slightly, allowing it to soak into the orzo, about 1 minute.
Add broth and bring to a simmer and season with salt and pepper.
Add parsley and nestle the chicken, skin side up, into the orzo and place into oven.
Bake for about 15-20 minutes, or until orzo is tender and chicken is cooked through.