- salt & pepper- olive oil- chicken thighs (or breasts)- celery- red onion- garlic- Swiss brown mushrooms- orzo pasta- dried porcini mushrooms- chicken stock- parsley
Season chicken with salt & pepper. Heat oil over high, then brown chicken thighs skin-side down. Cook 5 minutes, flip, then cook another 3 minutes. Set aside.
1
Drain all but 1 Tablespoon oil in pan. Over medium heat, add onion, celery, and garlic. Cook 2-3 minutes.
1
Boil water and pour over dried porcini. Let sit for 2 minutes to soften, then scoop them out and chop them.
2
Strain the porcini into the chicken stock. Add Swiss brown mushrooms to the pan. Saute 1 minute, add orzo, and saute 2 minutes.
2
Add salt, pepper, porcini, and stock, and stir. Bring to a boil, add the chicken skin-side up. Turn heat to low and simmer 10-12 minutes.