Name: One-Skillet Chicken With Buttery Orzo
Yield: 4 servings
Ingredients: Kosher salt, freshly ground pepper; 6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry; 3 tablespoons unsalted butter, divided; 1 fennel bulb, chopped, plus fronds, chopped; 1 leek, white and pale green parts only, chopped; 8 ounces orzo; ⅓ cup dry white wine; 2½ cups low-sodium chicken broth, divided; 1 tablespoon fresh lemon juice; 1 teaspoon finely grated lemon zest

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Alex Lau

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

Recipe notes