Chicken with Artichokes

Chicken with Artichokes

Recipe adapted from Everyday with Rachael Ray

2-4 TB olive oil
8 boneless skinless chicken thighs (about 3 1/2 pounds)
salt and pepper to taste
1/2 pound orzo (I used whole wheat orzo)
2 cans artichoke hearts, drained
1/3 cup chopped parsley
1 large onion, chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1/2 cup chicken broth
4 jarred hot cherry peppers, thinly sliced, plus 2 TB of their liquid


In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt, place in the skillet skin side down and cook until golden-brown, about 7 minutes on each side; transfer to a plate. Reserve the skillet.

Meanwhile, in a medium pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Drain and add the remaining olive oil and 3 tablespoons parsley.

In the reserved skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, 7 minutes. Add the artichoke hearts, wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes. Add the remaining parsley, fresh ground pepper and hot pepper liquid. Return the chicken to the skillet and simmer until heated through, 1 minute. Transfer the orzo to a platter and top with the chicken and sauce.

Serve with sprinkled Parmesan cheese.