Charred Lemony White Wine Chicken & Orzo
  1. Reduce wine by half

  2. Blend reduced wine with parsley and neutral oil

  3. Warm herb oil for 1 minute, then whisk over an ice bath

  4. Strain through cheesecloth and sieve

  5. Preheat oven to 180°C

  6. Dry fry lemon halves cut side down until deeply golden and caramelised, then set aside

  7. Heat butter and oil, sear chicken skin side down until golden and crispy

  8. Flip chicken and cook for 1 minute, then remove

  9. In the same pan, cook shallot with salt until soft

  10. Add garlic, thyme and pepper, then stir through orzo

  11. Deglaze pan with Sauvignon Blanc

  12. Add stock, chicken juices and squeeze in half of the charred lemon, stir well

  13. Nestle chicken back into the pan

  14. Cover and bake for 8-10 minutes

  15. Remove chicken and stir parmesan through the orzo to finish

  16. Sauté kale and chilli in oil until soft

  17. Add panko, lemon zest and juice, fry until golden

  18. Stir through parmesan and cook for 1 minute

  19. Season to taste

  20. Serve chicken and orzo topped with pangrattato

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

CuisineMediterranean

Occasions🍽️Dinner🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

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