@itsnormalfood: Crispy Chicken Thighs with Cheesy Orzo! Full recipe below and on Substack (with notes about why I do certain steps explained)! INGREDIENTS: - 1-2 lbs Bone-in, Skin-On Chicken Thighs, patted dry and seasoned with salt and pepper - 1/2 medium Shallot, finely chopped - 2-3 Garlic Cloves, finely chopped - 1 cup dry Orzo - 3.5-4 cups Chicken Stock - 2 cups packed chopped Curly or Tuscan Kale Leaves - 1/2 cup Grated Parmesan - 1-2 teaspoons Red Wine Vinegar - Salt and Pepper to taste INSTRUCTIONS: 1. Preheat oven to 400 degrees Fahrenheit. 2. To a cold 10” (or larger) stainless steel pan, add chicken thighs skin side down. Turn on heat to medium and do not touch for 15-20 minutes. 3. When chicken can easily release from pan, sear on other side for an additional 2 minutes, place on a rack on a sheet pan and into oven until the orzo is finished below. 4. Add shallot to pan and sauté for 3-5 minutes until softened. Add garlic and sauté for an additional 30 seconds. Add orzo and toast for 3 minutes until golden brown. 5. Add 2 cups of chicken stock and stir occasionally until reduced. Add remaining stock 1/2 cup at a time until orzo is fully cooked and liquid is completely absorbed. 6. Turn off heat and add kale. Stir until wilted. Add in small amounts of Parmesan at a time, stirring to incorporate as you add. 7. Top with the red wine vinegar and serve with chicken thighs! #DinnerIdeas #stainlesssteelpan #howto #cookingtips #howto

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Wednesday 21 October 2026 00:04:35 GMT