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Golden brown, juicy hen with the creamiest lemony orzo + sneaked in greens, all made in ONE SINGLE POT!
Hey lemony creamy goodness. That is definitely my sort of speedy weeknight meal, with juicy hen thighs (breasts can completely be substituted) and the creamiest orzo with simply the correct amount of lemon after all, which all comes collectively in a single pot. It’s much less dishes for everybody concerned.
You may as well throw in your favourite sort of greens – kale, spinach, collard greens and even swiss chard. Even the pickiest of eaters will get their share of greens in right here, all soaked and swimming on this pretty creaminess.
TOOLS FOR THIS RECIPE
CAN I USE CHICKEN BREASTS?
Sure, hen breasts can completely be used right here however hen thighs have extra darkish meat and the next fats content material which can yield juicier, extra flavorful hen.
I DON’T LIKE ROSEMARY. CAN I SUBSTITUTE SOMETHING ELSE?
Completely! You’ll be able to substitute oregano (dried or contemporary!) or every other herb of your selecting. And since dried herbs are sometimes stronger/concentrated than contemporary herbs, you want much less when utilizing dry. The proper ratio is 1 tablespoon contemporary herbs to 1 teaspoon dried herbs.
WHAT IS HEAVY CREAM?
Heavy cream (or heavy whipping cream) has one of many highest fats contents with about 36-40% fats. Half and half or entire milk are appropriate substitutes, however will yield a lighter outcome.
- 1 ½ kilos boneless, skinless hen thighs
- Kosher salt and freshly floor black pepper, to style
- 2 tablespoons unsalted butter
- 2 giant shallots, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped contemporary thyme leaves
- 1 teaspoon chopped contemporary rosemary
- 2 tablespoons all-purpose flour
- 3 cups hen inventory
- 1 ½ teaspoons Dijon mustard
- 1 cup orzo pasta
- 1 bunch kale, stems eliminated and leaves torn into bite-sized items
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
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Season hen with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Soften butter in a Dutch oven over medium warmth. Working in batches, add hen to the Dutch oven in a single layer and cook dinner till golden brown and cooked via, reaching an inside temperature of 165 levels F, about 4-5 minutes per facet; put aside.
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Add shallots, and cook dinner, stirring sometimes, till tender, about 3-5 minutes. Stir in garlic, thyme and rosemary till aromatic, about 1 minute.
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Whisk in flour till evenly browned, about 1 minute.
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Stir in hen inventory and Dijon, scraping any browned bits from the underside of the Dutch oven. Stir in orzo; season with salt and pepper, to style.
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Convey to a boil; cut back warmth and simmer, stirring sometimes, till pasta is cooked via, about 6 minutes. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest till the kale has wilted, about 3 minutes. Return hen to the Dutch oven.
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Serve instantly.
