Directions
- 1Make a rosemary garlic olive oil rub.
- 2Season chicken thighs with the rub.
- 3Sear chicken thighs until golden brown.
- 4Remove the chicken and set aside.
- 5Sauté finely chopped shallot and garlic in the same pan.
- 6Add chopped sun-dried tomatoes to the pan.
- 7Add orzo to the pan and toast.
- 8Deglaze with white wine.
- 9Add chicken stock to the pan.
- 10Return the chicken to the pan and let it simmer for 15 minutes.
- 11Top with fresh parmigiano, basil, and burrata or mozzarella.
Ingredients
- 2 sprigs rosemary
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons olive oil
- 4 skin-on bone-in chicken thighs
- 1 shallot
- 2 cloves garlic
- 1 cup sun-dried tomatoes
- 1 cup orzo
- 1 cup white wine
- 1 cup chicken stock
- 1 handful parmigiano reggiano
- 1 handful fresh basil
- 4 balls burrata or mozzarella
Equipment
knifecutting boardglass mugpastry brushlarge skillettongs
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