Mediterranean Chicken On Orzo Recipe
Ingredients
| Chicken | 3 1⁄2 Pound | |
| Olive oil | 3 Tablespoon | |
| Frozen pearl onions | 10 Ounce | |
| Sliced mushrooms | 8 Ounce | |
| Garlic | 2 Clove (10 gm) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Plum tomatoes | 1 Pound | |
| Dried marjoram | 1 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Bay leaf | 1 | |
| Pitted brine cured black olives | 1⁄2 Cup (8 tbs) | |
| Orzo | 8 Ounce |
Nutrition Facts
Serving size
Calories 899 Calories from Fat 484
% Daily Value*
Total Fat 54 g82.6%
Saturated Fat 13.1 g65.5%
Trans Fat 0 g
Cholesterol 198.4 mg66.1%
Sodium 889.1 mg37%
Total Carbohydrates 45 g14.9%
Dietary Fiber 3.5 g14%
Sugars 3.8 g
Protein 57 g114.1%
Vitamin A 19.4% Vitamin C 23.5%
Calcium 7.7% Iron 29.7%
*Based on a 2000 Calorie diet
Directions
2. Add onions to drippings in pan, reduce heat to medium, and cook, stirring, until golden, 3 minutes. Add mushrooms and garlic and cook, stirring occasionally, 3 minutes. Add broth, tomatoes, marjoram, thyme, and bay leaf. Return chicken to pan. Cover and simmer until chicken is tender with no trace of pink near bone, 20 to 25 minutes. Add olives and simmer 5 minutes longer. Remove and discard bay leaf.
3. Meanwhile, in a large pot erf boiling salted water, cook orzo until tender but still firm, about 5 minutes. Drain in a sieve. Toss orzo with remaining 1 tablespoon oil and mint.
4. Serve chicken, mushrooms, and sauce spooned over orzo.
Chef
