I never want this dish to end. Greek inspired with the lemon, feta and olives...it is so good and easy. It started because boneless chicken thighs were on sale, I can't bring myself to buy them off sale and I never have time to debone them myself. The rest of the ingredients are pretty much always here so this came together easily. The added bonus is that I only used one pan, my husband (aka the one-man clean up crew) will appreciate that. A little side note- will you look at this parsley
It is mid January in Connecticut and I still have parsley in the garden! You should also know that it never looked this good all summer.
Moving along, here's what you'll need:
1 large onion diced
3-4 cloves garlic chopped
Juice and zest of 2 lemons
1 cup pitted calamata olives chopped
1 lb orzo
1/4 cup white wine
4 cups chicken broth
1 cup grape tomatoes halved
Salt, pepper, rosemary, and a pinch of dried oregano
Reduce to simmer and place chicken on top, cover and simmer for approximately 10 minutes.
Speaking of salt...
Here's a tip that doesn't pertain to this particular dish but it's handy when cooking pasta.
1-I can never remember if I salted the water or not.
2- if I pour the salt in the water from the jar all of that steam clumps the salt.
3- after 11 science fairs with my kids I still can't remember what boils faster, salted or unsalted water.