Reduce wine by half
Blend reduced wine with parsley and neutral oil
Warm herb oil for 1 minute, then whisk over an ice bath
Strain through cheesecloth and sieve
Preheat oven to 180°C
Dry fry lemon halves cut side down until deeply golden and caramelised, then set aside
Heat butter and oil, sear chicken skin side down until golden and crispy
Flip chicken and cook for 1 minute, then remove
In the same pan, cook shallot with salt until soft
Add garlic, thyme and pepper, then stir through orzo
Deglaze pan with Sauvignon Blanc
Add stock, chicken juices and squeeze in half of the charred lemon, stir well
Nestle chicken back into the pan
Cover and bake for 8-10 minutes
Remove chicken and stir parmesan through the orzo to finish
Sauté kale and chilli in oil until soft
Add panko, lemon zest and juice, fry until golden
Stir through parmesan and cook for 1 minute
Season to taste
Serve chicken and orzo topped with pangrattato
