@elannamyers: Castelvetrano Olive Chicken Orzo Skillet✨ Ingredients: 2 tablespoons olive oil 5 bone-in, skin-on chicken thighs 1 shallot, diced 4 garlic cloves, minced 1 lemon, juiced 2 cups chicken stock 1/3 cup white wine 1 jar pitted Castelvetrano olives, drained and roughly chopped 1 cup uncooked orzo Salt + pepper to season Instructions: 1. Preheat the oven to 425°F. 2. Pat chicken dry with paper towels then season well with salt and cracked black pepper. 3. Heat olive oil in an oven-safe skillet over medium-high heat. Cook chicken skin-side down for 5-6 minutes, then flip and cook for another 5-6 minutes. Transfer to plate and set aside. 4. Turn heat down to medium-low then add the shallots and garlic to the skillet, cooking for 2 minutes. Add in the orzo and toast for 1-2 minutes. Add white wine, chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan. Season with salt and pepper. 5. Add chicken thighs back to the pan along with the olives. Bring to a soft boil. 6. Place skillet in oven and cook for 15-20 minutes, until liquid has been absorbed. @Kosterina @Divina Market 🫒 #onepanmeal #chickenthighs #cooking #foodcontent #skillet

Elanna Myers

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Monday 10 August 2026 00:32:21 GMT