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In a large sealable plastic or reusable bag, add the chicken thighs, a pinch of salt and the buttermilk. Seal and marinate the chicken in the fridge for at least four hours. All day if you can!
Preheat the oven to 375.
Remove each chicken thigh from the bag and place them on a plate. Take a paper towel and lightly pat them. You want them coated in the milk, but not any drippy excess milk going into the pan.
Add a tsp of the sundried tomato oil to the skillet and bring to a medium high heat. Add each thigh to the hot pan and sear on one side for five minutes. Flip and sear another five, until you get pretty browning all over.
To the pan, add the sundried tomatoes and asparagus. Give it a stir. Then add the orzo and give it one more stir, distributing the orzo all over the pan. Pour the stock over the top, making sure all the orzo is covered. Cover with a lid (or foil even works) and bake for 25 minutes.
Done! It’s perfect. Garnish the whole thing with freshly grated Parmesan and fresh parsley leaves. Bring to the table immediately and wait for the loving gasps of approval from your family. Oh, I’m serious.
Serves 4.