A special treat that is easy enough to make. I like this dish because it feels different even though I eat these ingredients all the time. When in doubt make Chicken and Orzo!

• 4-5 Chicken Thighs
  

• 1/2 Yellow Onion
• 1 cup Orzo
  
• 1 cup Chicken Stock
  
• 14 oz Crushed Tomatoes
  
• 2 cloves garlic
  
• Crumbled Feta
  
• Handful of Chopped Parsley
  
• Butter
  
• Olive Oil
  
• Salt and Pepper

Directions:

Prep by dicing your onion and setting aside. I would also put your chicken stock, tomatoes, salt and pepper in a bowl together. Doing this now saves time later so you aren’t frantically measuring as your orzo burns on the stove.

Salt your chicken thighs on both sides. Warm up a deep pan with butter and olive oil on medium heat. Place your chicken thighs (skin side down first) on the pan and let it cook. You will want to do this for about 5 minutes, up to you on how brown you want your chicken to be. Flip chicken and repeat on other side.

Once cooked, remove chicken from pan and reduce heat to medium.

Add your Orzo and stir for a couple of minutes. The Orzo will absorb the butter/oil here and become more flavorful. Right when the first orzos start to brown, add your diced onions and cook for about 3 minutes. Make sure to mix a lot so nothing burns. Throw in your minced garlic and cook for about another minute.

Add the chicken stock, tomatoes, salt and pepper and mix well. Carefully place the chicken back in the pan and increase the heat. Once the mixture starts to boil, reduce to a simmer and cover the pan. Cook for about 15 minutes, until the orzo is soft and the tomatoes are cooked!

Right before serving remove from heat and add the feta on top. Serve in shallow bowls and garnish each individually with some parsley.