Chicken Thighs with Orzo and Sun-dried Tomatoes

Ingrediencies:

½ cup of Parmesan divided

2 tbsp of olive oil

1 lb. of chicken thighs

1 ½ tsp of salt divided

1 ½ cups of orzo

¾ cups of dry white wine

4 cups of unsalted chicken broth

¾ cup of sun-dried tomatoes

4 cups of fresh bay spinach

¾ cups of sun-dried tomatoes

½ cup of half-and-half cream

Ground pepper to taste

Fresh basil leaves for topping

Directions:

Grate the cheese and save half for later in the recipe.

Heat oil in a large skillet over medium-high heat.

Season the chicken with salt.

Cook the chicken until golden brown on the bottom for 5 minutes.  Flip and cook on the other side for an additional 5 minutes.  Transfer to a plate until ready to continue cooking after the next steps.

Add orzo to the skillet, stir until toasted. (not more than 1 minute).

Add the wine and stiff until loosen any brown bits.

Stir in chicken stock, tomatoes and some salt as needed. Bring to a boil and then reduce heat to medium.  Add the chicken into the Orzo.

Cook uncovered, stirring occasionally, flipping chicken a few times

until orzo is absorbed most of the liquid and chicken reaches 165 degrees.

Remove the chicken from the skillet and slice them into strips.  Place the chick in a warmer drawer.

If the orzo starts to stick, add some additional stock or water.

Add the spinach to the skillet and cook to your liking. Remove the skillet from the heat and stir in the half-and-half as well as the remaining cheese.

Add the chicken back to the skillet and add pepper to taste.  Garnish with fresh basil.

Serve warm.