Greek Chicken Thighs & Orzo

Directions

1. Optional brine: add kosher salt to cold water and stir to dissolve the salt. Add chicken thighs to the brine, cover and refrigerate for a minimum 1 hr or up to overnight.

2. Set a large non-stick skillet over medium-high heat and add the oil.

3.  Pat chicken thighs dry with paper towels.

4. If you brined the chicken thighs you will only want to season with pepper, no salt. If you skipped brining, season thighs to taste with salt and pepper.

5. Once the oil is hot, place chicken thighs skin side down in the skillet and sear for 4 minutes on each side.

6. Remove thighs from pan and set aside.

7. Turn the heat down to medium and add the halved cherry tomatoes, be careful they will spatter, cook for 4 minutes until they start to break down.

8. Add the red onion and bell pepper to the skillet and cook for 2 minutes.

9. Stir in the garlic, oregano and dill and cook for 1 minute.

10. Stir in the orzo toast lightly for about 2-3 minutes.

11. Deglaze the pan with the white wine and cook until reduced by half.

12. Stir in the olives and chicken stock, and season with salt and pepper.

13. Nestle the chicken thighs in the pan skin side up. Bring to a low simmer over medium heat, cover and cook for 15 minutes or until the internal temperature of the chicken thighs is 165F.

14. Remove from heat, top with crumbled feta and chopped parsley.

15. Serve & enjoy!